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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 0.4 g
  • Cholesterol: 5.0 mg
  • Sodium: 242.3 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Baked Vegetable Egg Rolls calories by ingredient
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Baked Vegetable Egg Rolls

Submitted by: CBWALLES1
Baked Vegetable Egg Rolls

Introduction

From "For the love of cooking"
http://fortheloveofcooking-rec
ipes.blogspot.com/2009/04/baked-vegeta
ble-egg-rolls.html
From "For the love of cooking"
http://fortheloveofcooking-rec
ipes.blogspot.com/2009/04/baked-vegeta
ble-egg-rolls.html

Number of Servings: 15

Ingredients

    1 tsp olive oil
    2 cups of savoy cabbage, chopped
    2 cups of shredded carrots
    2 cups of bean sprouts
    1 can of water chestnuts, chopped
    2 tbsp green onions, sliced
    1 tsp fresh ginger, grated
    2 tbsp soy sauce
    1 tbsp corn starch
    1/4 cup water
    14 egg roll wraps
    Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Directions

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.


Number of Servings: 15

Recipe submitted by SparkPeople user CBWALLES1.






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Member Ratings For This Recipe

  • These were okay. They definitely needed the sauce for dipping. Also I did not find the temperature so I baked mine at 350 for the time suggested. Seemed to be fine. If I make these again, I will do some tweeking. - 11/18/11

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  • very good - 3/4/11

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