• Preheat oven to 400 degrees and line baking sheet with parchment paper. Set aside.

Prep Kale

• De-stem, wash, rinse and chop kale or a great shortcut is to buy pre-cleaned chopped kale. And add to large bowl
  4 (6.5oz) cups Baby Kale
• Shred carrots and add to bowl.
  2 small Carrots
• Chop mushrooms and add to bowl.
  2 cups Mushrooms
• Add remaining ingredients to bowl: frozen edamame, garlic powder, ginger powder, black pepper, tamari sauce and sesame oil. Mix well.
  1 cup Edamame, 5 tablespoons Tamari gluten-free sauce, 2 tablespoons Sesame oil, 1 teaspoon Ginger, 2 teaspoons Garlic powder, 1 teaspoon Black pepper, 3 tablespoons Onion powder
• Heat the 2 tablespoons oil in large pan over medium heat. Cook on medium heat for about 15 minutes. Cook until most of the liquid is gone. May take a little longer if using frozen kale, mushrooms and/or edamame. Remove from the heat and set aside to cool.

How To Assemble Gluten-free Spring Roll

• Place 1 spring roll wrapper on a clean surface. Spread ¼ cup of filling across one end of the wrapper. (see images above)
  10 Wrappers - We use Nuco coconut wrappers for this recipe.
• Tightly roll the corner over the filling. Fold over both the left and right sides of the wrapper towards the middle.
• Continue rolling the spring roll into a tight roll.
• Repeat this process with the remaining filling and wrappers and place on baking sheet.
• Place it sealed side down on sheet pan lined with parchment paper.
• Do not crowd the spring rolls on the sheet pan; otherwise the spring rolls will stream and not get as crispy.
• Place in oven and cook for 7 to 8 minutes until golden brown and crispy.