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Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls
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Crispy baked vegetable egg rolls packed with fresh veggies and savory flavors. A healthy twist on a classic favorite.

Ingredients

Scale
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1/2 cup diced bell peppers
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 tbsp vegetable oil
  • 12 egg roll wrappers
  • 1 tbsp water

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Heat oil in a pan over medium heat. Sauté garlic and ginger for 1 minute.
  3. Add cabbage, carrots, bell peppers, and bean sprouts. Cook for 3-4 minutes.
  4. Stir in soy sauce. Remove from heat and let cool slightly.
  5. Place 2 tbsp of filling on each egg roll wrapper. Fold the sides in and roll tightly.
  6. Brush each egg roll with water to seal the edges.
  7. Place egg rolls on the baking sheet. Lightly spray or brush with oil.
  8. Bake for 15-20 minutes, flipping halfway, until golden and crispy.

Notes

  • Serve with sweet chili sauce or soy sauce for dipping.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in the oven or air fryer to maintain crispiness.

Nutrition

Find it online: https://www.recipekitchenhub.com/baked-vegetable-egg-rolls-recipe/