Baked vegetable eggrolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.8
- Total Fat: 2.1 g
- Cholesterol: 2.9 mg
- Sodium: 440.5 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.0 g
- Protein: 5.4 g
View full nutritional breakdown of Baked vegetable eggrolls calories by ingredient
Number of Servings: 12
Ingredients
-
eggroll wrappers
shredded green cabbage
shredded red cabbage
shredded carrot
diced white mushrooms
diced onion
minced garlic
soy crumbles
sliced red bell pepper
light soy sauce
vegetable broth
hoisin sauce
rice vinegar
salt & pepper
olive oil
Directions
Saute onions in garlic in hot oil until soft
Add cabbage, carrots, mushrooms, bell peppers; stir occasionally until beginning to crisp
Add vegetable broth, soy and hoisin sauces, soy crumbles, and rice vinegar; simmer until the broth is soaked up
remove from heat and cool slightly
wrap eggrolls and place on a greased baking sheet
bake at 350 for 20 minutes or until brown on each side, flipping half way through
Serving Size: makes 12 eggrolls
Number of Servings: 12
Recipe submitted by SparkPeople user DEREVKO007.
Add cabbage, carrots, mushrooms, bell peppers; stir occasionally until beginning to crisp
Add vegetable broth, soy and hoisin sauces, soy crumbles, and rice vinegar; simmer until the broth is soaked up
remove from heat and cool slightly
wrap eggrolls and place on a greased baking sheet
bake at 350 for 20 minutes or until brown on each side, flipping half way through
Serving Size: makes 12 eggrolls
Number of Servings: 12
Recipe submitted by SparkPeople user DEREVKO007.