Every now and then I get a craving for terrible-for-you americanized Chinese food. With this recipe I successfully satisfied this craving with a healthier alternative! These delicious egg rolls are baked instead of fried, and contain only vegetables, so they are a lot more healthy.
Baked Vegetarian Egg Rolls
– Pre-made egg roll wrappers
– 2 cups grated carrots
– 2 cups shredded cabbage
– 1 finely chopped bell pepper
– 3 stalks diced green onion or 1/2 diced sweet onion
– 1 clove minced garlic
– 4 tsp. cornstarch
– 1 tbsp. water
– 1 tbsp. light soy sauce
– 1/8 tsp. ground ginger
– 1/2 tsp. brown sugar
– 1/8 tsp. cayenne pepper
– 1/4 tsp. salt
– 1tbsp. olive oil
Preheat the oven to 425 degrees F.
Prepare all vegetables and cook with a small splash of the oil in a sauce pan until veggies are tender.
In a small bowl, combine cornstarch, water, soy sauce, and all other spices (minus the remaining oil) with a whisk. Whisk until no longer lumpy.
Add cornstarch mixture to the vegetables and cook until thickened. Remove from heat.
Roll about 1/4 cup of the the vegetable mixture into the egg roll wrappers. This is not difficult. Just be sure you roll the egg rolls diagonally as illustrated in the pictures below:
Place all egg rolls on a cookie sheet lined with parchment paper with the loose end of the wrapper down. Brush all egg rolls with remaining olive oil.
Bake for about 10 minutes, or until lightly brown. Remove from oven and turn carefully with tongs and bake again for about 10 more minutes. Watch them carefully so that they don’t get too brown, but you do want them crispy!
Serve with a side of your favorite dipping sauce like soy sauce or sweet and sour. I served mine with something a little odd, but it is a family favorite from our favorite hole-in-the-wall-chinese restaurant in Utah. They serve them with cocktail sauce and mustard. It’s probably a sentimental thing. Another delicious sauce is the Sweet Chili Sauce from Trader Joe’s. If you are lucky enough to live near one of these awesome stores, you definitely need to pick this up sometime. I also served the egg rolls alongside some egg drop soup.