Makes 8 rolls (4 servings)

1 teaspoon ghee or olive oil
1 teaspoon sesame oil
2 medium carrots, diced small
2 teaspoons minced fresh ginger
1 teaspoon coriander
1 teaspoon Chinese five-spice powder
¼ cup minced leeks or green onions
1½ cups shredded cabbage
½ cup finely diced red bell pepper
½ cup chopped mung bean sprouts
¾ cup extra firm, low-fat, silken tofu, marinated and diced small
8 egg-roll wrappers
1 egg, whisked in a small bowl
1 tablespoon sesame seeds
Cornstarch (optional)

Preheat the oven to 425 degrees (F). In a wok or sauté pan, heat the oils over high heat. Add the carrots, ginger, coriander, five-spice powder, and leeks and sauté for 3 minutes. Add the cabbage, bell pepper, and sprouts. Sauté for another 2 minutes. Add the tofu. Simmer for 2 minutes, then remove from heat and drain any excess liquid from the pan.

Lay the egg wrappers out on the counter. Using a slotted spoon, place ¼ cup of the mixture in the center of each wrapper. Fold the wrapper over the filling, by first tucking in the sides, then rolling over. Place the egg rolls on an oiled baking sheet sprinkled with cornstarch. Brush each egg roll with the egg glaze and sprinkle with sesame seeds.

Bake for 15 to 20 minutes or until golden brown.

Nutritional Facts per 2 egg-roll serving
Calories 186, Total fat 5.5 g, Saturated fat 1.1 g, Carbohydrates 25.1 g, Protein 9.1 g

Nutty Dipping Sauce

Serves 8

1 teaspoon ghee or sesame oil
4 cloves garlic, minced
1 pinch red chili flakes
½ cup to 1 cup vegetable stock
2 tablespoons Bragg Liquid Aminos or tamari
⅓ cup peanut butter or almond butter
1 tablespoon maple syrup
1 tablespoon sesame seeds
1 tablespoon chopped mint or cilantro

Heat the oil in a saucepan over medium heat. Briefly sauté the garlic and red chili flakes. Add ½ cup vegetable stock, aminos, peanut butter, and maple syrup. Simmer until heated through. Add the sesame seeds and mint (or cilantro). Cool.

For a smooth texture, purée the ingredients in a blender. Add more stock if necessary to thin the sauce.

Nutritional Facts per 2-tablespoon serving (using ghee)
Calories 47, Total fat 3 g, Saturated fat .5 g, Carbohydrates, 2.5 g, Protein 2.4 g