Baked Vegetable Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 tsp olive oil2 cups of savoy cabbage, chopped2 cups of shredded carrots2 cups of bean sprouts1 can of water chestnuts, chopped2 tbsp green onions, sliced1 tsp fresh ginger, grated2 tbsp soy sauce1 tbsp corn starch1/4 cup water14 egg roll wrapsSweet chili dipping sauce or sweet and sour sauce (for dipping)
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.
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on
a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
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.
Serving Size: Makes 14 Egg rolls
Number of Servings: 14
Recipe submitted by SparkPeople user JOGGERSLIFE.
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.
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on
a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
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.
Serving Size: Makes 14 Egg rolls
Number of Servings: 14
Recipe submitted by SparkPeople user JOGGERSLIFE.
Nutritional Info Amount Per Serving
- Calories: 96.0
- Total Fat: 0.8 g
- Cholesterol: 5.0 mg
- Sodium: 190.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.2 g
- Protein: 2.8 g
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