Baked Shrimp Spring Rolls
Begin by finely mincing the ginger and garlic. Thinly slice the scallions. Once these ingredients are cut, combine them together in a small bowl and set aside.
If you don’t feel comfortable cutting the vegetables yourself, you can chop your vegetables in a food processor. Alternatively, you can buy pre-cut veggies at the store, just be sure that they are all cut the same size so that they cook evenly.
Once the veggies are cut, combine half of the GGS (ginger, garlic, scallions) mixture with your carrots and cabbage. Mix thoroughly.
Now for the fun part! Lay a wonton wrapper on a cutting board. (We found these at the store for 3-4 dollars.) Spoon some of the mixture onto one end of the wrapper. Note: if the mixture is too wet, hold the filling on the side of the bowl to let the soy sauce mixture drain off – if it’s too wet in the spring roll, it will probably leak out while baking.
For the banana spring rolls, make a sweet mixture: 2 teaspoons brown sugar, 1-2 teaspoons cinnamon sugar. Put this on the spring roll and top with half a banana. Roll these the same way you sealed the spring rolls.