I was reading a recipe on the cooking channel website by good Ol’ Emril and how he makes eggrolls. Well, I wanted to make this more healthy in some way so I set off to test something out and it turned out pretty darn good! I didn’t miss the pork or the vegetable oil, I added some more seasoning but all in all, I think these were a hit! The savory bite of the cabbage and crunch of the bean sprouts with the subtle soy flavor mixed well with the crunch of the eggroll wrappers that tasted just fine baked! In fact, the trick with these is do not over oil. I used coconut oil and loved the flavor it gave the wrapper. I made these as a treat to go with my Tofu Shrimp Pad Thai noodle bowl and it was just that… a treat.  Adapted from Emril’s baked eggrolls. See note*

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