Baked Vegetable Egg Rolls
- 1 tsp olive oil
- 2 cups of savoy cabbage, chopped
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 tbsp green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
- 14 egg roll wraps
- Sweet chili dipping sauce or sweet and sour sauce (for dipping)
- Produce
- Bean sprouts (2 cups)
- Carrots (2 cups)
- Ginger, fresh (1 tsp)
- Green onions (2 tbsp)
- Savoy cabbage (2 cups)
- Canned Goods
- Water chestnuts (1 can)
- Condiments
- Chili dipping sauce or sweet and sour sauce, Sweet (1)
- Soy sauce (2 tbsp)
- Cooking & Baking
- Corn starch (1 tbsp)
- Olive oil (1 tsp)
- Drinks
- Water (1/4 cup)
- Frozen
- Egg roll wraps (14)
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Recipe Stats
Published April 3, 2009 (3 years ago).
51 people saved this recipe.
