Crispy Baked Vegetarian Egg Rolls with Spicy Peanut Dipping Sauce

Ingredients for Egg Rolls:

• 2½ cups shredded cabbage
• 2½ cups broccoli slaw
• 1 cup snow peas, chopped
• 1 cup carrots, shredded
• 1 cup scallions, chopped
• 1 teaspoon vegetable or olive oil
• 2 teaspoons jarred ginger
• 2 garlic cloves, minced
• 2 tablespoons rice vinegar or seasoned rice vinegar
• 1½ tablespoons reduced-sodium soy sauce
• fresh ground black pepper, to taste
• 12 egg roll wrappers
• cooking spray

Ingredients for Sauce:

• ¼ cup peanut butter (natural, chunky, unsalted recommended)
• 3 tablespoons fresh lime juice
• 2 teaspoon reduced-sodium soy sauce
• ½ teaspoon red pepper flakes (adjust to taste)

• Preheat the oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray. If using an air fryer, preheat to 375°F (190°C).
• In a medium bowl, combine the shredded cabbage, broccoli slaw, chopped snow peas, shredded carrots, and chopped scallions.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the jarred ginger and minced garlic and cook for about 30 seconds until fragrant. Add the cabbage mixture, 1½ tablespoons soy sauce, rice vinegar, and a few grinds of black pepper. Cook, stirring, for about 5 minutes until the vegetables are softened but still slightly crisp. Transfer to the refrigerator and chill for 15 minutes to make rolling easier.
• Assemble the egg rolls one at a time. Place a wrapper on a work surface with a corner pointing toward you (diamond shape). Spoon about 1/3 cup of the chilled filling into the center. Fold the bottom corner over the filling, fold in the side corners, then roll tightly like a jelly roll to seal. Repeat with remaining wrappers and filling.
• To bake in the oven: Lightly coat the assembled egg rolls with cooking spray and place them seam-side down on the prepared baking sheet. Bake for 10 minutes, turn them over, then bake another 10 minutes or until golden brown and crisp on both sides.
• To cook in an air fryer: Spray the egg rolls with cooking spray and arrange them in a single layer. Cook 6–8 minutes total, turning halfway (at 3–4 minutes), until evenly golden and crisp.
• For the peanut sauce: Combine the peanut butter, fresh lime juice, soy sauce, and red pepper flakes in a blender or bowl and mix until smooth. Taste and adjust the heat or acidity as you like. Serve the sauce on the side; use about 1/2 tablespoon per egg roll for dipping.
• Serve immediately. To reheat leftovers, place egg rolls on a baking sheet and heat in a 425°F oven until crisp, or reheat in the air fryer until warmed through and crunchy.