Oven-Baked Country Bacon & Collard Egg Rolls – Garden & Gun

Ingredients

• 3 small bundles (about 3 oz.) of dried mung bean (glass) or cellophane noodles
• 3 slices applewood smoked bacon, diced
• ¼ cup thinly sliced green onions
• ¼ cup finely diced red bell pepper
• 1 garlic clove, minced
• 1½ cups grated carrot (about 1 large carrot)
• ½ cup thinly sliced cabbage
• 1½ cups finely chopped or thinly sliced collard greens
• 1 tsp. sea salt
• 12 (7-inch square) egg roll wrappers
• 1 large egg, beaten (or 1 tbsp. flour plus 2 tsp. water combined for a slurry paste)
• 1 to 2 tbsp. canola oil
• 4 tbsp. natural Georgia Grinders Creamy Peanut Butter or peanut butter of choice
• 2 tsp. roasted sesame oil
• 2 tsp. extra virgin olive oil
• 2 tsp. mirin
• 2 tsp. honey
• 2 tsp. naturally brewed light soy sauce
• ½ tsp. balsamic vinegar
• ½ tsp. apple cider vinegar