• 345184452f7571b8d550dd98260fd474

Baked Vegetable Egg Rolls

We have used many different ingredients inside (INSTEAD of all of the ones listed below)...broccoli slaw, shredded brussels sprouts, Asian mixture, etc. We also use fake meat but you can definitely use real protein like chicken as well!

Prep
Cook
Serves 10people
Ingredients
1
tsp olive oil
2
cups savoy cabbage, shopped or shredded
2
cups shredded carrots
2
cups bean sprouts
1
can water chestnuts, chopped
2
tbsp green onions, sliced
1
tsp fresh ginger, grated
2
tbsp soy sauce
1
tbsp corn startch
1/4
cup water
1
package egg roll wrappers
sweet chilli dipping sauce or other sweet and sour sauce or peanut sauce
Directions
1.
Heat olive oil in a large skillet over medium heat. Add cabbage, carrots, sprouts, water chestnuts and ginger, cooking 4-5 minutes. Stir frequently, until vegetables start to wilt but are still firm.
2.
In a small bowl, mix corn starch with water. Add this mixture to the skillet with the soy sauce and green onions. Continue to cook for 1-2 minutes. Remove skillet from heat and allow to cool.
3.
Place 2 Tbsp of the vegetable mixture on the center of the egg roll wrap. Fold the corner closest to you up over the filling. Continue to roll away from you, pulling in the corners on the two sides and folding them in toward the center. Keep rolling into a cylindrical shape until a small part of the remaining corner (farthest away from you) remains. Press the corner into the egg roll and, with you finger dipped in water, press the corner to seal the egg roll.
4.
Continue with remaining wrappers and filling. Place egg rolls on a greased baking sheet and spray with cooking spray. Bake at 400 for 8-10 minutes. Flip them over and bake and additional 5-7 minutes, until crispy and golden brown. Serve hot with dipping sauce.

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