Baked Vegetable Egg Rolls
Kitchen Corner
May 10, 2016

Baked Vegetable Egg Rolls

I absolutely love a good egg roll. It can be a great snack, or have a few and make it a meal.

You will need:

1 tsp olive oil

2 cups cabbage, chopped

2 cups of shredded carrots

2 tbsp green onions, sliced{{more}}

1 tsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp corn starch

1/4 cup water

10 – 14 egg roll wraps

Sweet chili dipping sauce or sweet and sour sauce (for dipping)


Heat the olive oil in a large skillet over medium heat. Once hot, add the cabbage, carrots and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt, but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan, along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool. Place two tablespoons of the cooled mixture on the centre 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. Preheat the oven to 400. Spray a baking sheet with cooking spray or cover with wax or foil paper. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Tip – Don’t be afraid to add other vegetables you may enjoy and even your favourite meat, cut into strips and cooked thoroughly.