2 T. reduced sodium soy sauce
\n2 tsp. grated peeled gingerroot
\n1\/2 tsp. packed light brown sugar
\n1\/2 tsp. salt
\n1 carrot, shredded
\n1 red bell pepper, seeded and julienned
\n1 green bell pepper, seeded and julienned
\n1 cup trimmed snow peas, julienned
\n1 cup bean sprouts
\n4 7\u201d-square egg roll wrappers
\n4 tsp. Asian sesame oil
\n4 tsp. hot Chinese mustard, optional<\/p>\n
Preheat the oven to 400 degrees. Spray a nonstick cooking sheet with non-stick cooking spray, or line with parchment. In a large bowl, combine the soy sauce, ginger, brown sugar, and salt. Add the carrot, bell peppers, snow peas, and bean sprouts: toss to coat. Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion. Brush each spring roll with 1 tsp. of the sesame oil and place on the prepared baking sheet. Bake until the spring rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes. Serve with mustard if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. reduced sodium soy sauce 2 tsp. grated peeled gingerroot 1\/2 tsp. packed light brown sugar 1\/2 tsp. salt 1 carrot, shredded 1 red bell pepper, seeded and julienned 1 green bell pepper, seeded and julienned 1 cup trimmed snow peas, julienned 1 cup bean sprouts 4 7\u201d-square egg roll wrappers 4 tsp. Asian sesame oil 4 tsp. hot Chinese mustard, optional Preheat the oven to 400 degrees. Spray a nonstick cooking sheet with non-stick cooking spray, or line…<\/p>\n