Prep in Advance: Make both the slaw and the egg roll cups in advance. Just store separately.
Freeze: No. Keep slaw in a tightly sealed container in the refrigerator for up to a week. Keep egg roll cups individually wrapped loosely in paper towels, then sealed in a Ziploc bag. Be careful when storing because they are fragile.
To Serve: Assemble day of meal. Serve at room temperature.1 (16-ounce) package eggroll wrappers
Oil, for brushing
1 (16-ounce) bag green cabbage
1 (16-ounce) bag shredded carrots
1 large red pepper, diced
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon apple cider vinegar
1 tablespoon lime juice
2½ tablespoons sugar
2 teaspoons garlic powder
1 teaspoon ginger powder
Salt & black pepper to taste
Black & white sesame seeds

  1. Preheat oven to 400°F. Spray a nonstick muffin pan very well with olive oil cooking spray.
  2. Drape eggroll wrappers inside each muffin cut, creating a bowl wrapper. Brush all of the eggroll wrappers with oil and bake for 3-4 minutes until golden and crispy. Remove from oven and let cool before removing eggroll cups. Set aside.
  3. In a large bowl, combine all remaining ingredients except for the sesame seeds. Let slaw stand for at least 20 minutes.
  4. To assemble: Add heaping spoonfuls of slaw into an eggroll cup and garnish with sesame seeds.

Yield: 24 cups

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