Baked Rice Paper Spring Rolls
[Vegan, Gluten-Free]

To Make the Spring Rolls:

1. Pre-heat oven to 350°F and line a baking sheet with parchment paper.
2. Spread some avocado oil, or melted coconut oil, on a clean cutting board - this will be your working surface and will keep the rice papers from sticking. It also coats the spring rolls in a bit of oil to help them crisp up as they bake. 
3. Heat a large frying pan over medium heat. Melt 1 teaspoon coconut oil, then add the shallot, ginger, and garlic and sauté for 1-2 minutes. Add the shredded cabbages, carrots, enoki mushrooms, bean sprouts and sea salt and mix it all together. Sauté for an additional 3-5 minutes, or just until the mixture is tender-crisp. Remove from heat and set aside. 
4. Work with one piece of rice paper at a time. Set up your workstation so your rice papers, oiled cutting board, filling, and a parchment-lined baking sheet is set up within reach. Take your first rice paper and run it under lukewarm water for 5 seconds. Gently shake it off then place it carefully on the oiled cutting board. Using a large sharp knife or kitchen scissors, cut the rice paper into quarters. Scoop 1 tablespoon of filling onto each quarter of rice paper. Being careful not to rip the paper, fold two opposite sides in towards the filling, then - as if you were rolling a burrito - fold the far edge over the filling, tuck the filling in, and roll. Place the spring roll on the baking sheet and continue with the remaining rice paper quarters. Oil the cutting board between starting new sheets of rice paper. 
5. Once all the spring rolls are prepared, bake them for 15-18 minutes, turning them over halfway through. Serve immediately with dipping sauce.

To Make the Ginger Lime Dipping Sauce:

1. Whisk all ingredients in a small mixing bowl. Taste and adjust if needed.
2. Serve with spring rolls.