Ingredients

• 1 bunch mustard greens, roughly chopped
• 1/2 head of cauliflower, chopped small
• 2 garlic cloves, minced
• 1/2 chili, minced
• 1/4 cup chopped cilantro stems
• 3 scallions, chopped
• 2 tsp sesame oil
• 2 tsp canola oil
• 1-2 tbsp tamari
• Spring roll wrappers
• Cooking spray
• Hoisin, for serving

Directions

In a wok or a large pan on med-high heat the sesame and canola oil until hot; stir in the mustard greens, cauliflower, garlic, chili, cilantro stems and scallions. Cook for 2-3 minutes until they begin to brown.  Season with tamari to taste and continue to cook until the cauliflower begins to soften. Remove from the pan and set aside until room temperature. Then it is time to roll your spring rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. To prevent the spring roll from unwrapping when cooking you need to seal the seams. Have a small bowl of water next to your wrapping station;  dip your finger into the mixture and use this as glue to seal the top point of your wrap.  Once you have finished wrapping your spring rolls (you can make any size you want) it is time to cook them.  If you would like you can deep fry until golden brown or you can use the pan fry option.  In a large skillet  over med-high heat (cast iron is recommended) spray the bottom of the skillet with cooking spray and place the spring rolls in the pan seam side down.  Fry for 2-3 minutes per side until they being to get golden brown. Serve with your favorite sauce such as hoisin or sweet chili sauce.