Baked Vegetarian Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2˝ cups shredded cabbage2˝ cups broccoli slaw1 cup snow peas, chopped1 medium carrot, shredded1/4 cup bean sprouts1 teaspoon olive oil1 teaspoon sesame oil2 teaspoons ground ginger2 garlic cloves, minced3 tablespoons lite soy sauceA little fresh ground black pepper12 Nasoya egg roll wrappersCooking spray
1. In a medium bowl, combine cabbage, broccoli slaw, carrots, bean sprouts, and pea pods.
2. Heat oil in a large wok over medium-high heat. Add garlic and cook for 30 seconds. Stir in cabbage mixture, soy sauce, sesame oil and black pepper. Cook for about 5 minutes until soft-crisp. Chill in freezer for 15 minutes.
4. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
5. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you. Spoon cabbage filling into center of wrappers. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Secure by dipping fingertip in luke warm water and running along the edge before securing wrappers. Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.
6. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.
Serving Size: Makes 12 egg rolls
2. Heat oil in a large wok over medium-high heat. Add garlic and cook for 30 seconds. Stir in cabbage mixture, soy sauce, sesame oil and black pepper. Cook for about 5 minutes until soft-crisp. Chill in freezer for 15 minutes.
4. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
5. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you. Spoon cabbage filling into center of wrappers. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Secure by dipping fingertip in luke warm water and running along the edge before securing wrappers. Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.
6. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.
Serving Size: Makes 12 egg rolls
Nutritional Info Amount Per Serving
- Calories: 86.5
- Total Fat: 1.0 g
- Cholesterol: 3.3 mg
- Sodium: 295.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.3 g
- Protein: 3.9 g
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