Baked Vegetable Egg Rolls
Servings 14 eggrolls
Equipment
- Large skillet
- Baking Sheet
Ingredients
- 1 tbsp olive oil
- 2 cups of savoy cabbage finely chopped
- 2 cups of bean sprouts chopped
- 2 cups of shredded carrots
- 1 can of water chestnuts chopped
- 1 tsp fresh ginger finely grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- ¼ cup water
- 2 tbsp green onions sliced
- 14 egg roll wraps
Serving:
- Sweet chili dipping sauce
- Sweet & sour sauce
Instructions
- 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 slightly crisp.
- Mix the cornstarch with the water 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.
- Preheat the oven to 400 degrees. Spray a baking sheet with avocado cooking spray.
- Place two tablespoons of the cooled mixture in the center of the egg roll wrap.
- Fold the bottom up over the filling. Next, fold the two sides over, similar to an envelope, then roll it up like a burrito.
- Place the rolled-up egg rolls on the baking sheet. Once you have rolled them all, spray the top of each egg roll with avocado cooking spray.
- Place in the oven to bake for 8-10 minutes, then turn them over.
- Bake for an additional 5-7 minutes, or until they are crispy & golden brown.
- Serve with sweet chili sauce or sweet & sour sauce. Enjoy.