So, I started with cabbage, added some carrots, then stared at my bowl of shreds thinking “what now?” What now turned into Egg Roll Florets.
¼ head of cabbage
4 green onions
2 stalks of celery
Dash of honey
Shred all ingredients; add vinegar and honey to taste.
Place in the center of an egg roll paper then paint the edges with egg whites and pinch together to create a flower shape.
Place on a cookie sheet.
Spray florets with cooking oil and bake at 425°F for approximately 8-10 minutes.
Turn once during cooking so that all sides crisp evenly.