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Vegetable Egg Rolls

Vegetable Egg Rolls

Durée totale
50 m
Temps de prép.
20 m
Temps de cuisson
30 m
Part(s)
8
Difficulté
Moyen
Baking instead of deep-frying these popular Chinese appetisers allows us to serve up egg rolls for a mere fraction of their pre-renovated version.

Ingrédients

Uncooked Chinese cabbage

1 head(s), outer leaves removed, shredded

Carrots

2 medium, peeled and shredded

Garlic

2 clove(s), medium, minced

Uncooked scallions

2 medium, white and green parts, chopped

Ginger root

1 tbsp(s), fresh, minced or 1/2 tsp dried

Low sodium soy sauce

1 Tbsp

Cornstarch

2 tsp(s)

Sesame oil

1 tsp(s)

Egg roll wrapper

8 item(s), about 1/2 oz each

Olive oil cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
  3. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
  4. Bake until golden brown, about 25 minutes. Serve hot.