Spring Pasta Wrapped Rolls

I have been into wrapped things lately for supper and my family is delighted with this new found skill. Food blogging has inspired me to try many new things and I am having so much fun. Although I love to "fiddle" in the kitchen I sure didn't think some fiddley things could become "every day" style dinner fare. I found this recipe on the blog called EAT AIR. I liked the way they didn't have to be fried in oil and that I could choose my choice of pasta wrapper, so I could get an eggless eggroll.

I had cabbage leftover from the cabbage rolls and vietnamese spring rolls that I made last week in the freezer (thawed on the counter, not drained). It was already shredded with julienned carrots, so I placed it in my micro veggie steamer dish with sliced canned mushrooms, garlic, and onion powder along with a bit of soy sauce and cooked about 5 minutes. I placed some ofthis mixture onto a pasta wrapper and did the fiddley things I illustrate in the following pictures.
Once the wrap had filling in it I folded in the pasta wrap corners like an envelope. Then I pushed the veggies in the open portion of the envelope down and gently rolled. I ripped the wrap on the first one I did trying to get a tight wrap... a tight wrap isn't necessary. I non-stick pan "fried"my wraps, so they ended up flatened instead of round like the deep fat dried wraps at restaurants, but they were sealed and I could dip them into the sauce of my choice. Our favorite sauce choices were Newsman's Own Lite Sesame Ginger Dressing, Catalina, and plain soysauce.

After making the envelope I simply rolled it and cooked it seam side down on a hot lightly oiled flat griddle. After cooking the first couple I realized that the sides looked dry so I sprayed the roll with water from my mister bottle and then cooked each side until it looked browned and edible to my tastes. I liked these rolls, but will want to shred my cabbage much finer next time and may want to season my inside veggie mix to be more suitable to my tastes.... but then the dip is what gave the majority of the flavor, so maybe I'll just keep it simple anyway.