Vegetable Egg Rolls

• 1 large green pepper, cut into thin strips
• 1 cup cut fresh green beans
• 1 tablespoon olive oil
• 1-3/4 cups shredded cabbage
• 1 cup chopped fresh broccoli
• 1 cup shredded zucchini
• 1 tablespoon plus 3/4 teaspoon herbes de Provence
• 1 teaspoon pepper
• 14 egg roll wrappers
• 1/4 cup apricot preserves
• 1/4 cup orange marmalade
• 1-1/2 teaspoons grated orange zest
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon lime juice
• 1/4 teaspoon chili garlic sauce

1. In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer.
2. Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
3. Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425u0b0 until golden brown, for 20-25 minutes, turning once.
4. Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

green pepper, green beans, olive oil, cabbage, fresh broccoli, zucchini, herbes, pepper, egg roll wrappers, apricot preserves, orange marmalade, orange zest, soy sauce, lime juice, chili garlic

Taken from www.tasteofhome.com/recipes/vegetable-egg-rolls/ (may not work)