Baked Vegetarian Egg Rolls

Baked Vegetarian Egg Rolls
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Baked Vegetarian Egg Rolls calories by ingredient
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Number of Servings: 12


    2˝ cups shredded cabbage
    2˝ cups broccoli slaw
    1 cup snow peas, chopped
    1 medium carrot, shredded
    1/4 cup bean sprouts
    1 teaspoon olive oil
    1 teaspoon sesame oil
    2 teaspoons ground ginger
    2 garlic cloves, minced
    3 tablespoons lite soy sauce
    A little fresh ground black pepper
    12 Nasoya egg roll wrappers
    Cooking 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

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