• Shred both cabbages, and slice green onions. Peel ginger and mince. Slice or chop any additional vegetables as desired.
• Heat a pan over medium heat, add the oil saute the green onion, garlic, and ginger until slightly softened (1-2 minutes). Add the veggies if using, and cook until softened.
• Turn off the heat and add soy sauce. Adjust soy sauce and salt levels to your preference.
• Begin to fill the egg roll wrappers. Lay out a wrapper and place mixture just off center of the wrap. Fold the edges in and wrap tightly. You can use your finger dabbed in water to help the edges stick as needed.
• Lay onto a parchment paper lined baking sheet and bake for 10-15 minutes or until edges become crisp.

Dipping Sauce

• Mix together all ingredients, and serve with egg rolls fresh from the oven.