|Title:||Baked Vegetable Egg Rolls *****|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 t olive oil
2 c savoy cabbage- chopped
2 c shredded carrots
2 c bean sprouts
2 T green onion- sliced
1 t fresh ginger- grated
2 T soy sauce
1 T corn starch
1/4 c water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce
|Directions:||Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots and ginger to the pan and cook, stirring frequently for 4 to 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 to 2 minutes or until the sauce thickens. Remove from heat and let cool.
Place 2 T of the cooled mixture on the center 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 like a burrito.
Preheat oven to 400F. Spray a baking sheet with cooking spray. 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 to 10 minutes, then turn them over. Bake for an additional 5 to 7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce.