Baked Veggie Egg Rolls
These star-worthy egg rolls are a great addition to your appetizer selection! A complex blend of flavorful vegetables and spices create an excellent taste sensation. Bake these off just before you're ready to serve for the crispest roll.
Nutrition
Calories: 118.6 kcalCarbohydrates: 24.1 gProtein: 4.2 gFat: 0.6 gSaturated Fat: 0.1 gCholesterol: 2.9 mgSodium: 298.2 mgPotassium: 200.3 mgFiber: 1.47 gSugar: 1.4 gCalcium: 37.1 mgIron: 1.3 mg
Ingredients
- 2 Tbsp. cornstarch divided
- ½ cup water divided
- 2½ cups shredded Chinese cabbage
- 2 carrots shredded
- 4 oz. mushrooms diced
- 1 cup chopped water chestnuts
- 1 Tbsp. grated ginger
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. sliced green onions
- 12 egg roll wrappers
Instructions
- 1. Preheat oven to 350ºF. Spray a baking sheet with cooking spray. Dissolve 1 tablespoon of the cornstarch into ¼ cup water and set aside.
- 2. Lightly spray a large skillet with cooking spray and heat over low. Cook cabbage, carrots, mushrooms, water chestnuts, and ginger in the pan until cabbage is just wilting (5-7 minutes). Stir in cornstarch mixture and soy sauce.
- 3. Cook until the sauce thickens (2-3 minutes). Stir in the green onions and remove pan from heat.
- 4. Dissolve the remaining tablespoon of cornstarch in remaining ¼ cup water. Brush onto egg-roll wrappers, fill with vegetables, and wrap. Place rolls on the prepared baking sheet and bake until brown (15-20 minutes).