Baked Vegetarian Egg Rolls

Sauté carrots, mushrooms, garlic, chives, and ginger in olive oil until carrots slightly soften (~5 min). Add bean sprouts and stir until sprouts turn clear (~2 min). Remove from heat and allow to cool. In an egg roll wrap add a line of tofu and a scoop of the carrot mixture, then roll the wrap and place it on a lightly greased baking sheet. When all of the wraps have been made, bake them at 425°F for 15min, flipping half way. For the sauce, mix the chili, peanut butter, soy sauce, and water until smooth. The sauce is WAY better if you prepare it a day in advance!!!