1 large bell pepper (I prefer red or orange), cut into thin strips
1 cup fresh green beans (can use frozen), cut into pieces
1 Tablespoon grapeseed oil or olive oil
1 package shredded coleslaw mix
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1 cup shredded zucchini (optional)
4 teaspoons Sweet Dandelion Herbs de Provence
1 teaspoon black pepper, ground
1 package egg roll wrappers (usually use 14-16 wrappers)
Preheat oven to 425°F
In a large skillet, combine oil, bell pepper, and green beans. Cook until tender.
Add coleslaw mix, broccoli, cauliflower, zucchini, Sweet Dandelion Herbs de Provence and pepper. Cook until vegetables are semi-tender, approximately 5-7 minutes.
Once mixture is ready, place 3 tablespoons of mixture in center of egg roll wrapper. Fold bottom corner of wrapper over filling and then fold sides toward center over filling. Moisten last corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
Oil baking pan (or spray with cooking spray) and place egg rolls seam side down.
Bake until golden brown, 20-25 minutes, turning once.
Note: I like to use Duck Sauce, Sweet Sour Sauce, Yum Yum Sauce, or Mustard to dip the egg rolls.