Baked Egg Rolls

These egg rolls are packed with vegetables and protein, kids love to help make them and they freeze well. Makes about 20 egg rolls, serving 5 to 7

4 broccoli stems, trimmed and peeled (save the florets for another meal) 2 medium carrots, trimmed (no need to peel) 20 mushrooms (see note on vegetables) 2 cloves garlic 1 (1⁄2-inch) piece peeled fresh ginger Vegetable oil for pan Salt 1 pound ground pork 2 teaspoons tamari (or soy sauce) 20 egg roll wrappers 1 tablespoon vegetable oil Using a food processor, shred broccoli stems, carrots, mushrooms, garlic and ginger. Veggies should yield about 6 to 7 cups when raw.

Note: Lots of different vegetables would work here, so use what’s in your crisper — kale, bok choy, cabbage, even cauliflower. Just make sure everything is evenly shredded or minced. In a large skillet, warm oil over medium heat. Add shredded veggies and a pinch of salt and cook 4 to 5 minutes until a little soft. Remove and set aside in a large bowl. Add pork and a small pinch of salt to same skillet and cook until no pink is showing, crumbling into small pieces with a spoon. Add cooked pork to veggies and toss well. Add tamari and stir. Taste and add additional salt if necessary. Let cool slightly.

Preheat oven to 400 degrees.

Use 1⁄3 cup filling in each egg roll. Follow instructions on egg roll wrapper package for rolling. Lay egg rolls on a lined baking sheet and put 1 tablespoon of oil in a small dish. Brush egg rolls lightly with oil. Bake in preheated oven 20 to 25 minutes, until crispy and edges are golden brown. Enjoy with your favorite Asian dipping sauce and a side of rice.