oven baked eggrolls

This is an amazing, quick and fun snack or app to make with whatever you might have leftover in the fridge.  These are so much fun to make I guarantee the kids will want to get involved.  Honestly, the take only a couple of minutes to roll us and about 25 minutes in the oven!  What could be easier?

This is the perfect recipe to make the day after you make the hibachi shrimp and or the stuffed peppers.
Note:  When I made the stuffed peppers, I saved about 1 cup of the stuffing before I added the stock,  feta, dates and pistachios so that I could use it to make eggrolls the next day.

Filling number one:
Leftover hibachi shrimp and zucchini and plain cooked and cooled quinoa.  Start by adding a  drizzle of hot chili sesame oil to the wonton wrapper, then add about 2 tablespoons of plain cooked quinoa, lastly spoon the leftover shrimp and zucchini on top.  Do not over stuff.

Filling number two:
Leftover filling from the stuffed peppers (MINUS the stock, feta, dates and pistachios)
With this vegetarian eggroll, I started by adding a drizzle of hot chili sesame oil, then about 2 large tablespoons of the leftover black rice quinoa mix, and lastly add pecans on top and a sprinkle of salt.

The Process:
Start out by placing one eggroll wrapper in front of you on a cutting board. Place it so that it is in the shape of a diamond. Fill the lower third of the wrapper with one of your stuffings, drizzle the stuffing with a little hot chili sesame oil and a tiny sprinkle of salt. Moisten all of the edges with water. Start at the bottom corner and fold it up, then the two sides over, then roll the whole thing away from you and seal. Brush the eggrolls with olive oil and bake at 350° for about 25-30 minutes, always peeking.

Dipping Sauce:
Almond butter 1/2 cup, thai chili paste 2 tbs, hot chili oil 1 tsp, sesame oil 1 tbs, agave 1 tsp, salt, garlic powder, rice wine vinegar 1 tsp, hot water 3-4 tbls¦ or more until you get to the consistency you like¦and finally chopped scallions. Whisk this together!