Baked, Veggie-Friendly Egg Rolls

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 1.3 g
  • Cholesterol: 5.8 mg
  • Sodium: 703.8 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.6 g

View full nutritional breakdown of Baked, Veggie-Friendly Egg Rolls calories by ingredient
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I found this recipe on the internet and altered it so it was veggie and what was in my fridge. Baked also and really good! I found this recipe on the internet and altered it so it was veggie and what was in my fridge. Baked also and really good!
Number of Servings: 10


    Eggroll wrappers, 20
    Cabbage, fresh, 1 head, large finely shredded
    Carrots, raw, .5 medium julienne
    Scallions, raw, .25 cup, thinly sliced
    Soy Sauce, 2.5 tsp
    Salt, 1 tsp
    Granulated Sugar, 1 tsp
    egg white, fresh, 1 large
    Gimme Lean! Sausage style, 12 oz


1. Heat your wok or large pan, preferably non-stick, no oil needed then. If you don't have non stick, spray your wok with some Pam or equivalent. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add the green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes.Spread mixture out onto a pan, and refrigerate until cool, about 1 hour or until you can pick it up with your fingers so you won't burn them .

2. To assemble the egg rolls, place a wrapper on a cutting board with one corner pointing towards you like a diamond. Place about 4 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little water (or egg white) onto the top and bottom edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll then continue rolling until the top corners seal the egg roll with the water (or egg white).
Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

3. Place them on a baking sheet and bake at 400 degrees F for 15 minutes, then turn them over and bake for another 10 minutes.

Serving is 2 egg rolls. I like eating them as a side dish or sometimes as the entire meal, enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user GRIMGOOSE.

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