Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Newest Recipes Pinch It!™ Feed Recipe Categories What is a Blue Ribbon? Meet the Test Kitchen

Content

Food Bites & Articles Videos

Community Activities

Groups Contests Shopping

baked vegetable egg rolls

★★★★★ 1 Review
BKavorkian avatar
By Barbara Kavorkian
from Two Harbors, MN

I love egg rolls. In fact, I judge if I would return to that restaurant based on them! Are they too soggy, too salty, too sweet, too oily... this is not any of them. Simple to make and you control the ingredients. Serve this with a sweet chili sauce, peanut sauce, or a spicy sauce. This particular recipe I made with just vegetables however, you can add leftover shredded chicken or pork to it (about 1/4 cup if you wish.

►
★★★★★ 1 Review
serves 15 rolls
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For baked vegetable egg rolls

  • 2 tsp
    olive oil
  • 2 c
    prepackaged broccoli slaw mix
  • 2 tsp
    grated ginger (fresh)
  • 2 clove
    garlic, minced or zested
  • 1 c
    alfalfa sprouts, not packed
  • 1 can
    water chestnuts, sliced. slice further into matchsticks
  • 1 can
    bamboo shoots, sliced. slice further into small matchsticks
  • 2 Tbsp
    sliced green onions
  • 3 Tbsp
    soy sauce
  • 1 1/2 tsp
    garlic chili sauce (optional)
  • 15
    egg roll wrappers
  • 3 Tbsp
    sesame oil (more or less) to brush top eggrolls
  • non stick spray

How To Make baked vegetable egg rolls

  • 1
    Gather and open egg roll wrappers, soy sauce, chili sauce, if using a meat product, process into tiny pieces and set aside. (See note at bottom)
  • 2
    Process and measure ingredients and set them aside in small bowls. First open up the cans of sprouts and chestnuts and cut further into small matchsticks. Grate and measure ginger and garlic. Measure out slaw and place sesame oil into a small dish with brush handy. Now you have all your ingredients measured, accessable and are ready to make the eggrolls.
  • 3
    Heat oil in a large electric, non-stick skillet at medium heat. Add garlic, ginger, broccoli slaw, bean sprouts, shoots, onions, water chestnuts, soy sauce and chili sauce if using. Cook for about 5 minutes, until the vegetables are tender-crisp. Turn off heat and allow to cool slighty. Preheat oven to 400°F and spray your baking sheet with non stick spray.
  • 4
    Place a couple tablespoons of the mixture in the middle of an egg roll wrapper and wrap it like a burrito (there should be wrapping instructions on the egg roll package if you're not sure). Spray a baking sheet with cooking spray and place the egg rolls seam-down on the sheet. Brush with sesame oil. Bake at 400F for 10 minutes, then flip and bake for about another 5 minutes. You should not need to brush the other side with Sesame oil.
  • 5
    Serve with sweet chili sauce or sweet and sour sauce. Peanut sauce would work well too. These can be bought in a container or made while eggrolls are cooking.
  • 6
    Note" These contain no meat, however you may use finely cut up leftover cooked chicken, turkey or pork if you wish to the mixture. For this batch size, I would start with 1/4 cup.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT