Baked Vegetarian Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
*Nasoya egg roll wrapper, 16 serving Cabbage, fresh, .5 head, medium (about 5-3/4" dia) *1 med yellow onion, .5 serving Celery, raw, 2 stalk, large (11"-12" long)Carrots, raw, 2 large (7-1/4" to 8-1/2" long) *Bell Pepper - Red - 1 large (164 gram), 164 gram(s) **Spice World Minced Garlic, 2 tbsp *Kikkoman Lite Soy Sauce, 1 tbsp *Extra Virgin Olive Oil, .33 tbsp *Safflower Oil, oleic, 2.25 tbsp
use a ninja, food processor or blender to micro-dice veggies.
Preheat over to 400 degrees.
Lightly grease cookie sheet with olive oil.
in large nonstick skillet, place 2 tbsp of safflower oil, place all of veggies and saute until they are limp, then remove and drain excess liquid and oil from them. Place in large mixing bowl and add soy sauce, mix well.
Place one wrapper on cookie sheet, take a large serving spoon or plastic spoon’s worth and place toward one edge of wrapper. Roll wrapper over it once, then as you roll, fold in edges, completely sealing in mixture, take a dab of water and apply to sealed end of wrapper and place that edge down on sheet.
Repeat until all the wrappers are filled. Then brush remaining safflower oil over top.
Bake in over for 15-20 mins, then raise temp to 450 degrees and bake for additional 5-10 mins or until a crispy brown. Be careful not to burn them.
Serving Size: 16 egg rolls.
Number of Servings: 16
Recipe submitted by SparkPeople user ARISYEAR2014.
Preheat over to 400 degrees.
Lightly grease cookie sheet with olive oil.
in large nonstick skillet, place 2 tbsp of safflower oil, place all of veggies and saute until they are limp, then remove and drain excess liquid and oil from them. Place in large mixing bowl and add soy sauce, mix well.
Place one wrapper on cookie sheet, take a large serving spoon or plastic spoon’s worth and place toward one edge of wrapper. Roll wrapper over it once, then as you roll, fold in edges, completely sealing in mixture, take a dab of water and apply to sealed end of wrapper and place that edge down on sheet.
Repeat until all the wrappers are filled. Then brush remaining safflower oil over top.
Bake in over for 15-20 mins, then raise temp to 450 degrees and bake for additional 5-10 mins or until a crispy brown. Be careful not to burn them.
Serving Size: 16 egg rolls.
Number of Servings: 16
Recipe submitted by SparkPeople user ARISYEAR2014.
Nutritional Info Amount Per Serving
- Calories: 91.4
- Total Fat: 2.3 g
- Cholesterol: 3.0 mg
- Sodium: 189.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.3 g
- Protein: 2.7 g
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