1 (15 ounce) can minced onion
1 (10.75 ounce) can whole parsley
2 cloves garlic, minced
2 tablespoons dried celery seeds
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried Italian seasoning
3 tablespoons honey
1 1/2 tablespoons light soy sauce
1/2 cup brown sugar
4 tablespoons lard
1 1/2 tablespoons lemon zest
1 pound spring rolls
In a large bowl, combine onion, parsley, garlic, celery, basil, oregano, marjoram, sage, Italian seasoning, honey, light soy sauce, brown sugar, lard, lemon zest and spring rolls. Mix together and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Slice bread, scooping out the top and bottom, into thin strips. Place stalk cutting side down inside a 9x13 inch baking dish or dish. Place bread on bread and sprinkle with the chopped onion, parsley, garlic, salt, pepper and sliced celery.
Bake 20 minutes in the preheated oven, or until vegetables are crisp-tender. Remove bread from oven and sprinkle with marinating marinade.