Vegetable Egg Rolls
- Total Time
Baking instead of deep-frying these popular Chinese appetizers allows us to serve up egg rolls for a mere fraction of their pre-renovated version.
uncooked Chinese cabbage1 head(s), outer leaves removed, shredded
uncooked carrot(s)2 medium, peeled and shredded
garlic clove(s)2 clove(s), medium, minced
uncooked scallion(s)2 medium, white and green parts, chopped
ginger root1 Tbsp, fresh, minced or 1/2 tsp dried
low sodium soy sauce1 Tbsp
sesame oil1 tsp
egg roll wrapper(s)8 item(s), about 1/2 oz each
olive oil cooking spray4 spray(s), or enough to coat egg rolls
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- 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.
- 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.
- Bake until golden brown, about 25 minutes. Serve hot.