Buddha'S Baked Egg Rolls

• 1 (1 lb) package egg roll wrap (about 16)
• 1/3 cup creamy peanut butter
• 1 teaspoon garlic powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons water
• 1/2 teaspoon white vinegar
• 2 cups green cabbage, chopped
• 1 (15 1/2 ounce) can chickpeas, drained and rinsed

1. Preheat oven to 450 degrees F.
2. In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar.
3. Add chickpeas and cabbage; stir well to coat them.
4. Place a small amount of filling into each egg roll wrapper and roll them up.
5. Place seam side down on a non-stick baking sheet.
6. Bake for 10 minutes.
7. Take out of the oven and turn over each roll.
8. Bake for 3 or 4 more minutes then serve!

egg roll, peanut butter, garlic, lemon juice, soy sauce, sugar, red pepper, water, white vinegar, green cabbage, chickpeas

Taken from www.food.com/recipe/buddhas-baked-egg-rolls-286277 (may not work)