Baked Vegetable Egg Rolls
Filled with crisp-tender veggies and baked until crispy, these Baked Vegetable Egg Rolls are fun to make, low in fat and calories, and irresistibly delicious!
Servings: 20 egg rolls
Equipment
Ingredients
- 1 tablespoon oil avocado, light peanut oil, extra virgin olive oil, or canola oil
- 4 cups broccoli slaw
- 1 cup edamame defrosted
- ¼ cup sliced green onions
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 20 egg roll wrappers
- cooking spray
Instructions
- Preheat oven to 400℉ (200℃). Line a rimmed baking sheet with parchment paper and spray with cooking spray.
- Over medium-high heat, heat oil in a large skillet. Add in broccoli slaw, green onions, and edamame, stirring until crisp-tender. About 5 minutes.
- Add in garlic, ginger, soy sauce, and vinegar and saute for another 2-3 minutes. Take the vegetable mixture off the heat.
- Brush the outer edges of the egg roll wrapper with water. Fill each egg roll with ¼ cup loosely packed vegetable filling. Fold in the sides, fold up up the bottom, and then tightly roll.
- Place the egg rolls onto a prepared pan and spray with cooking spray.
- Bake for 18-20 minutes or until crispy and browned, flipping egg rolls at the 10 minute mark. Serve with the dipping sauce.
Video
Notes
Vegetable Options: Feel free to mix and match vegetables and add in mushrooms, sugar snap peas, cabbage, etc. You will want about 5 cups of vegetables.
Storage: Egg rolls are best served warm right from the oven. It is best to freeze leftover egg rolls and then reheat from frozen in a 400℉ (200℃) oven for 15 minutes, flipping after 8 minutes.
Nutrition
Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 140mg | Potassium: 49mg | Fiber: 4g | Vitamin A: 1070IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.6mg
