Vegetable “Egg” Roll with Sweet & Sour Pineapple Sauce

Heat oil in sauté pan over medium high heat. Add garlic and ginger and cook lightly before adding cabbage, carrot, and splash of soy sauce. Cook vegetables until just softened, then set aside to cool.

Prepare rice noodles according to package direction.

Using a dry sauté pan, lightly toast sesame seeds over medium heat until consistent golden brown color is achieved. Allow to cool.

Prepare egg roll by whisking together whole eggs, whites, milk and parm. Pour mixture onto a half sheet pan covered by parchment and sprayed with non-stick spray. Sprinkle toasted sesame seeds evenly across mixture, covering thoroughly. Bake in a preheated oven at 350 degrees for approximately 10 minutes until set. Remove from oven, allow to cool slightly, then invert onto a second piece of parchment. Let cool.

Prepare pineapple sauce by heating all ingredients except water and cornstarch to a simmer, combine water and cornstarch to form a slurry, and add to simmering sauce. Stir until desired thickness is achieved, strain if desired.

Blend together softened cream cheese and scallions. Spread over egg roll in a thin even layer, covering the entire surface. Layer with sliced cucumber, daikon, and torn herbs. Next, layer with stir fry cabbage noodle mixture.

Roll up the egg roll to form a uniform roulade. Serve with pineapple sauce, splash of soy sauce, and sliced scallion.