for the dipping sauce: combine all ingredients in a small bowl, stir to combine. Cover & refrigerate until ready to use.

for the eggrolls: In a large skillet, combine the onion, carrot, sweet peppers, minced garlic & olive oil. Season with salt. Turn the heat on to medium & lightly stir-fry the vegetables until crisp-tender, about 8-10 minutes. Add in the spinach & corn and cook for a minute or two longer, letting the spinach start to wilt. Finally add in the remaining ingredients (soy sauce – ginger) & let cook for just a minute or two more. Remove from heat.

Lay an eggroll wrapper out on a diagonal on a clean work surface & follow the instructions for your wrappers to fill & bake (or fry) the eggrolls. Add the filling to the center of the eggroll & roll the wrapper from the bottom up over the filling. Then fold in the two sides & the gently fold the wrapper over, sealing it. Place the rolled eggroll on a lighly greased baking sheet & repeat until all of your filling is used up – mine made about 5 eggrolls. Lightly brush a small amount of EVOO across the top of the eggrolls & then bake according to package directions – mine took about 12 minutes.

Remove from the oven & serve immediately with the Spicy Sriracha Dipping Sauce.