Directions

1. Preheat the oven to 375ºF
2. Heat a large skillet on medium
3. Add sesame oil, garlic, and ginger and cook for 1 minute
4. Add all cabbage and carrots until they become tender
5. Finally, add coconut aminos and cook for 2-3 minutes
6. Heat comal to medium high and quickly cook cassava tortilla for a few seconds on each side, or until they have softened and are pliable
7. Roll each tortilla with 2 heaping tablespoons of filling
8. Roll sides of the tortilla first, and then roll to form a “mini burrito/ eggroll”
9. Before rolling all the way, wet the tip end of the tortilla to be able to seal the eggroll
10. Place egg rolls on a baking sheet lined with parchment paper (placing the sealed part down) and bake for 30 mins or until crispy
11. Make sure to turn each eggroll upside down half way through baking to ensure even baking
12. Serve with sweet chilli sauce or your favorite dipping sauce