Baked Vegetable Egg Rolls
Ingredients
Ingredients
- 2 tsp peanut or canola oil
- 2 garlic cloves, minced
- 1 inch fresh ginger, peeled and minced
- ½ sweet onion, sliced
- 1 celery stalk, sliced
- 2 carrots, sliced into matchsticks
- ½ red pepper, sliced
- ½ lb cabbage, sliced thin
- ¼ lb bean sprouts
- 3 Tbsp rice vinegar
- 1½ Tbsp soy sauce
- 1 tsp white sugar
- 18-20 large egg roll wrappers (5 inch)
- 2 Tbsp oil or cooking spray, for greasing and brushing
Steps
- Heat 2 tsp oil in a large wok or frying pan.
- Add 1 inch ginger and 2 garlic, and sauté until fragrant, 30 seconds.
30 seconds
- Add ½ onion, 1 celery, 2 carrots, and ½ red pepper, and sauté 1-2 minutes, until the onions begin to soften.
1-2 minutes
- Add sliced ½ lb cabbage, ¼ lb bean sprouts, 3 Tbsp vinegar, 1 ½ Tbsp soy, and 1 tsp sugar. Toss well and continue to sauté for 1-2 minutes, until the cabbage begins to soften.
1-2 minutes
- Remove the filling from the heat and let cool slightly before filling egg rolls.
- Preheat oven to 450F.
- Place one 18-20 egg roll wrapper on the counter with a point facing you.
- Spread 1 Tbsp of filling in a line, slightly below center of the wrapper.
- Start by rolling the bottom corner over the filling, tightly, until you reach just above half of the wrapper. Then, fold in the two side corners. Lightly brush the final corner with some water to help it stick better, and finish rolling up the rolls away from you.
- Place, seam-side down, on a greased baking sheet.
- Continue with the remaining wrappers and filling.
- Brush with 2 Tbsp oil or spray with cooking spray.
- Bake for 20-25 minutes, until golden and crisp.
20-25 minutes
Nutrition
Per serving
- kcal
- 112
- protein
- 3.6 g
- carbs
- 20.5 g
- fat
- 1.5 g