INGREDIENTS
1 tbsp
extra light olive oil
1
small yellow onion
2
stalks celery
2
small-medium carrots
1 clove
garlic
1 cup
green cabbage/nappa cabbage
1 cup
baby spinach
1
large bok choy
2
fresh shiitake mushrooms
2
white mushrooms
1
scallion
2 tbsp
low sodium soy sauce
1 tsp
cornstarch
1 tsp
sesame oil
1/2 tsp
mustard powder
1
few sprinkles ground pepper
1/4 tsp
ginger powder (or 1 teaspoon freshly grated ginger)
1
packet spring roll wrappers
1/4 cup
extra light olive oil (for cooking, 2 tablespoons per batch)