Peanut Egg Rolls

Ingredients

12 egg roll wrappers

Oil for frying

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon tamari

1 teaspoon lime juice

1 teaspoon toasted sesame oil

2 tablespoons peanut butter

2 tablespoons honey

2 cups cabbage, shredded

1 medium carrot, peeled and shredded

1 green onion, greens and whites thinly sliced

¼ broccoli florets, finely chopped

½ jalapeno pepper, finely diced

2 tablespoons cilantro, finely chopped

¼ cup peanuts, chopped

Directions

In a small bowl whisk together garlic, ginger, tamari, lime juice, sesame oil, peanut butter, and honey.

In a large bowl combine cabbage, carrots, and broccoli. Heat 2 teaspoons of cooking oil in a skillet.  Add vegetable mix to oil and stir fry for 2 to 3 minutes until cabbage is crisp tender.  Remove from heat and stir in green onions, cilantro, peanuts, and sauce. Stir until well combined.

Spoon 2 to 3 tablespoons mixture onto each egg roll wrapper and fold according to package directions. Brush egg wash on seams to seal.

Heat 2 to 3” of oil to 350 degrees in a skillet or large saucepan.

Fry eggrolls one side at a time until golden brown.

Remove from oil and drain on a wire rack.

Serve warm.