Description
Crispy baked vegetable egg rolls filled with fresh veggies. A healthier alternative to fried egg rolls.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped bell peppers
- 1/2 cup chopped green onions
- 2 cloves minced garlic
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 egg roll wrappers
- 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C).
- Mix cabbage, carrots, bell peppers, green onions, and garlic in a bowl.
- Add soy sauce and sesame oil to the vegetable mix.
- Place 2 tbsp of filling in each egg roll wrapper.
- Fold the sides and roll tightly, sealing the edge with water.
- Place egg rolls on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
Notes
- Serve with sweet chili sauce or soy sauce.
- Store leftovers in an airtight container for up to 3 days.
- For crispier rolls, spray lightly with cooking oil before baking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
