Baked Vegetable Egg Rolls are delicious, packed with vegetable goodness and aren't fried like traditional egg rolls. Easy, fun to eat and a perfect side dish to any meal!
Ingredients
5 Egg Rolls Wrappers
3 oz Broccoli Slaw
3 oz White Sliced Mushrooms, diced
1/4 cup, Red pepper, diced
2 Tablespoons green onions, diced
1/2 cup, Bean Sprouts
1 clove Garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon, Pure Sesame Oil
1 Tablespoon, Rice Vinegar
2 Tablespoons Soy Sauce - Reduced Sodium
1 egg white
Instructions
Preheat oven to 350 degrees
In a medium skillet, set over medium heat, add vegetables through bean sprouts.
Cook for 3-5 minutes or until tender.
Add in soy sauce, rice vinegar and sesame oil and cook for an additional 2 minutes. Remove from pan and place in a bowl.
Starting with 1 egg roll wrapper, turn wrapper so the corners are pointing towards you.
Place 2 heaping tablespoons of vegetable filling in the center.
Using the corner closest to you, bring it up over the vegetables, tucking the corner under the veggies.
Tuck in each side and roll tightly.
When you get to the back corner, dab a little egg white on the end and finish rolling.
Place a cooling rack on top of your baking sheet and place egg rolls on cooling rack.
Spray egg rolls with cooking spray and bake for 20 minutes or until golden brown.
CoursesSide Dish
CuisineChinese
Nutrition Facts
Serving Size1
Amount Per Serving
Calories106
% Daily Value
Total Fat1 g
2%
Cholesterol4 mg
1%
Sodium375 mg
16%
Total Carbohydrates19 g
6%
Dietary Fiber2 g
8%
Sugars3 g
Protein6 g
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/baked-vegetable-egg-rolls/