Cooking and Serving: Cook time: 45min – 10 servings

Ingredients

Produce
• 6 oz Bean sprouts
• 1/2 oz Garlic
• 1/2 oz Ginger
• 1 Japanese pickled plum, whole
• 3 drops Pickling liquid from the plum
• 4 oz Shiitake, fresh
• 3 Spring onions, bulb
Canned Goods
• 1 tbsp Applesauce, unsweetened
Condiments
• 2 tbsp Apricot jam
Pasta & Grains
• 1 Bowl to dip the rice paper sheets, large
• 20 pieces Rice paper, round
Baking & Spices
• 2 tbsp Avocado oil
• 12 oz Coleslaw mix
• 1 large sheet Pans to hold the egg rolls and the filling
• 4 pinches Salt, coarse
• 1/2 tsp Shiitake mushroom seasoning
• 1 Small dash White pepper
Oils & Vinegars
• 1 tbsp Rice vinegar
• 2 tsp Sesame oil, toasted
Nuts & Seeds
• 1 tbsp Coconut aminos
Frozen
• 1 Cookie sheet to help rolling the egg rolls, large non-stick
Other
• 0.5 lb shrimp (peeled and devined, dice to small bits, optional)

Description

These Rice paper egg rolls are glutenfree with cabbage. Make wrappers oven, air fryer, or stovetop.