tablespoon chili-garlic sauce (depending on level of spice)
cup balsamic vinegar
Serving Size: 1 (83) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 25 g16 %
Total Fat 2.9 g4 %
Saturated Fat 0.5 g2 %
Cholesterol 2.9 mg
Sodium 485.1 mg
Dietary Fiber 1.5 g5 %
Sugars 6.7 g26 %
Protein 4.4 g
Heat oil in skillet.On high-medium heat, saute garlic and jalapeno until tender.
Add cauliflower, coleslaw and saute until wilted, but still crisp.Put in bell pepper and green onion, saute another 30 seconds.
Remove from heat and mix in cashews, sesame oil, salt and pepper. Keep aside to cool.
Preheat oven to 400°F.
ASSEMBLING AND BAKING THE EGG ROLL:
Place egg roll skin in front of you, so it looks like a diamond, with the lower point towards you.
Place 2 tablespoons of cooled filling just below the center.
Fold the bottom point of the diamond over and around the filling. Next, fold the left and right corners over filling.
Finish by tightly roll the egg roll like a burrito. Moisten the top corner with a bit of water. Repeat for approximately 15 more skins.
Spray a baking sheet with cooking spray. Place your egg rolls seam side down on greased sheet. Use cooking spray to coat the top of the egg roll lightly. Bake for 10 minutes, turn sides and bake for an additional 8- 10 minutes, till sides are golden brown.
FOR THE SWEET AND SOUR SAUCE:
Stir all the ingredients together until well blended.