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Baked Veggie Egg Rolls

One Star Guiding Stars

  • Servings:

    12 (92 g) as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    30 minutes

Ingredients

These star-worthy egg rolls are a great addition to your appetizer selection! A complex blend of flavorful vegetables and spices create an excellent taste sensation. Bake these off just before you're ready to serve for the crispest roll.
2 Tbsp. cornstarch, divided
1/2 cup water, divided
2 1/2 cups shredded Chinese cabbage
2 carrots, shredded
4 oz. mushrooms, diced
1 cup chopped water chestnuts
1 Tbsp. grated ginger
2 Tbsp. low-sodium soy sauce
2 Tbsp. sliced green onions
12 egg roll wrappers
Baked Veggie Egg Rolls

Directions

1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Dissolve 1 tablespoon of the cornstarch into 1/4 cup water and set aside.
2. Lightly spray a large skillet with cooking spray and heat over low. Cook cabbage, carrots, mushrooms, water chestnuts, and ginger in the pan until cabbage is just wilting (5-7 minutes). Stir in cornstarch mixture and soy sauce.
3. Cook until the sauce thickens (2-3 minutes). Stir in the green onions and remove pan from heat.
4. Dissolve the remaining tablespoon of cornstarch in remaining 1/4 cup water. Brush onto egg-roll wrappers, fill with vegetables, and wrap. Place rolls on the prepared baking sheet and bake until brown (15-20 minutes).

Nutrition

Nutritional Facts
Servings 12 (92 g)
Base Nutrients
Calories 119 kcal (6%)
Calories from Fat 5 kcal (0%)
Total Fat 1 g (1%)
Saturated Fat 0 g (1%)
Cholesterol 3 mg (1%)
Sodium 298 mg (12%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 1 g (6%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C 8 mg (9%)
Minerals
Calcium 37 mg (3%)
Iron 1 mg (7%)
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