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Baked Vegetable Egg Rolls
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Baked Vegetable Egg Rolls

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 14 eggrolls
Course: Side Dish, Appetizer
Cuisine: Asian

Ingredients

  • 1 tsp olive oil
  • 2 cups savoy cabbage chopped
  • 2 cups bean sprouts
  • 2 cups carrot shredded
  • 1 water chestnuts chopped, canned
  • 1 tsp ginger grated, fresh
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • ¼ cup water
  • 2 tbsp green onions sliced
  • 14 egg roll wraps

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts, and ginger to the pan and cook, stirring frequently for 4-5 minutes until the vegetables begin to wilt but remain a little bit crisp.
  2. Mix the cornstarch with the water and mix thoroughly. Add the cornstarch mixture, soy sauce, and green onions to the large skillet. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
  3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.
  4. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
  5. Place the rolled-up egg rolls on the baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
  6. Place in the oven to bake for 8-10 minutes then turn them over.
  7. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.