baked vegetable egg rolls

How To Make baked vegetable egg rolls

• 
  Step 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)
• 
  Step 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.
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  Step 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.
• 
  Step 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.
• 
  Step 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.
• Step 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.
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