PERSIAN-ASIAN EGGROLLS

so these eggrolls are a hybrid of an eggroll and one of my favorite persian rice dishes (kalam polo). the second picture is the filling....this makes about 20 egg rolls.

3 tbsp. extra virgin olive oil
olive oil cooking spray
egg roll wrappers
3-4 c. chopped cabbage
1/2 c. parsley, chopped
1 pkg veggie beef (i like morningstar farms)
2 tbsp. tomato paste
1 tbsp. lemon juice
pinch of saffron
salt and pepper, to taste

preheat oven to 400.

to make filling: saute cabbage, salt, and pepper in the olive oil over medium-high heat until it is almost cooked through, about 4-5 minutes, stirring occasionally. add the beef and cook an additional 2-3 minutes until it is almost cooked through. Reduce heat to medium and add parsley, tomato paste, lemon juice, and saffron. mix together well and cook an additional 2 minutes, stirring often.

spray a baking dish with cooking spray. place about 1-2 tbsp. of filling in each egg roll and place seam side down.

Once all of the egg rolls are on the baking dish, spray the tops with some more cooking spray.

bake until golden-brown, about 10-12 minutes.