HERBY VEGETABLE ROLLS

Makes 20 rolls, 10 servings

It's easy to just dallop some of my weekly herb mix into the vegetables but if you don't have any on hand you can chop up whatever herbs you have and add to veggies as you go. Dried herbs are fine too. Go lightly on things like dried sage which can be overpowering, rosemary too- but pile on the basil!

I recommend getting your mise en place in order before starting to cook. Meaning: chop everything up first!

1....green pepper, chopped
1....red pepper, chopped
2c...red cabbage, shredded
1#..white mushrooms, sliced
1#..shiitake mushrooms, sliced
2 stalks....celery, chopped
1....carrot, chopped
2cl...garlic, minced
1sm...red onion
1c...weekly herb mix (see previous recipe) or a chopped mix of basil, oregano, parsley
squeeze of lemon
1/2 block...firm tofu, crumbled
s/p
1pk...whole wheat filo dough, or egg roll wrappers

This recipe makes a pretty good size batch. So to cook the veggies properly I cook them one at a time and then put them into a large bowl. Don't be tempted to over cook the veggies. They will continue to steam in the bowl after you remove them from the pan and they will cook a tad when they get reheated. A little crunch is also more enjoyable so cut your cooking time about 1-2 minutes.

In a med fry pan on medium, lightly spray with pam and sautee the peppers together, then the cabbage, etc. Add more Pam between batches but no need to clean the pan, in fact, don't. Toss in the herb mix and the tofu and gently combine.
Taste the mix when done and adjust seasoning. It better to err on the side of more than less IMO. Nothing bland here. I love to use my weekly herb mix for this but it works just as well with whatever you have on hand. Allow the mix to cool to at least warm.

Prepare the filo dough by cutting it in half, making two fairly square rectangles. If you like your rolls crispy and light you can spray each sheet lightly with Olive oil Pam, but it you're watching fat you can eliminate it. I like it. Filo dough dries out pretty quickly so get yourself set up with a sheet pan, your bowl to the side and a clean open space to work before you begin. It was advisable to put a damp towel on the filo dough that you were not using but I don't do that anymore. It would cause more hassles than good. Just keep moving, it really goes quickly if you set up an assembly line.

starting at the corner (not the bottom edge) place about 4T of cooled filling. pull up the corner and tuck over the filling. Roll a couple of times and then fold over the edges of the filo to make a packet and roll to the end. This will keep the mix tucked in nicely. Lay on a baking tray seam side down. I put parchment on my try, you can use foil or lightly spray the sheet pan. Lightly spray rolls with Pam before baking.

Bake in a 375degree oven for about 15-20 minutes until toasty and golden.

I wrap these into two packet units and put in the freezer. To eat I'll microwave them for 45 seconds and then finish them off in the toaster oven to crisp up.

2 rolls per serving

101 cals, 4.3g fat, .06g sat fat, 12.7 carb, 4.4g protein