1/2 sweet red pepper
3 green onion
8 oz pork sausage
4 red Thai chili’s chopped (per your spice preference)
2 tsp sesame oil
2 TBSP soy sauce
1 TBSP maple cream
12 egg roll wraps
Heat skillet and add sesame oil and sliced green onion. Brown pork in skillet, stirring occasionally.
Preheat oven to 375’
Meanwhile shred (I used a food processor) zucchini, red pepper, cabbage and carrots.
Once pork is browned add maple cream and mix well. Add cabbage mixture and then black sesame seeds, soy sauce, salt, pepper and Thai chili’s. Stir well, remove from heat.
Beat egg, place one egg roll wrapper in a diamond shape in front of you. Place about 1/3 cup of filling in center of egg roll wrap. You want it to be full yet still be able to wrap it and get a good seal. Brush the egg wash on the corner away from you, the corner closest to you fold over filling. Fold both sides into the center then roll. Brush egg wash on outside thenPlace on parchment paper lined cookie sheet. Repeat process until all 12 egg rolls are done.
Bake for 15-20 min or until golden brown