Baked Veggie Spring Rolls with Spicy Black Olive Tapenade
20 Servings
Ingredients for the Tapenade
- 2 (6-ounce) cans California Ripe Olives, drained
- 2 Tbsp olive oil
- 2 Tbsp unseasoned rice vinegar
- 1/2 tsp fresh ginger, minced
- 1 tsp onion powder
- 1 Tbsp Sriracha
- 2 tsp minced garlic
Ingredients for the Filling
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 1 tsp fresh ginger, minced
- 1 small shallot, minced
- 8 oz mushrooms (of your choice), sliced
- 2 1/2 cups shredded carrot
- 1/2 green cabbage, shredded
- 2 cups fresh green beans, lightly steamed
- 2 tsp lower-sodium soy sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 20 eggroll wrappers
- Sweet chili sauce for dipping
Directions
- Preheat your oven to 400 degrees F.
- Place all ingredients for the olive tapenade in a food processor and pulse until finely chopped. Set aside.
- In a large pan, heat the olive oil over medium heat. Add the garlic, ginger, shallot and cook for 30 seconds. Add the mushrooms, carrot, cabbage, green beans, soy sauce, salt and pepper. Cook until the vegetables are just soft. Remove from heat and set aside.
- Spray a baking sheet with cooking spray.
- On a clean surface, set the eggroll wrapper in a diamond position. Add one tablespoon of filling to the center, leaving an inch at each end (see photos in blog post for clear rolling directions). Add a scant 1/4 cup of the veggie mixture to the center. Roll the bottom portion over the filling and tuck. Next, tuck in the sides. Finally, roll tightly.
- Place on baking sheet and bake for 10-12 minutes, until the edges are brown and crispy.
- Serve with sweet chili sauce!
