Baked Vegetable Egg Rolls

Name: Baked Vegetable Egg Rolls
Total time: 55 min
Ingredients: 2 Tbsp. olive oil, divided; 1 medium onion, peeled and chopped; 3 cloves garlic, minced; 1 cup shredded red cabbage; 1 Tbsp. grated gingerroot; 1⁄4 cup minced cilantro; 2 Tbsp. low-sodium soy sauce; 1⁄2 cup grated carrot; 1⁄2 cup frozen baby peas, thawed; 3 Tbsp. hoisin sauce; 16 spring roll wrappers

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Spring roll wrappers are thinner than egg roll wrappers, allowing them to bake and crisp in the short baking time.

Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8

Ingredients

2 Tbsp. olive oil, divided
1 medium onion, peeled and chopped
3 cloves garlic, minced
1 cup shredded red cabbage
1 Tbsp. grated gingerroot
1⁄4 cup minced cilantro
2 Tbsp. low-sodium soy sauce
1⁄2 cup grated carrot
1⁄2 cup frozen baby peas, thawed
3 Tbsp. hoisin sauce
16 spring roll wrappers

Directions

Step 1
Preheat oven to 400°F. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic; stir-fry for 4 minutes. Add cabbage and gingerroot; stir-fry until vegetables are tender and liquid has evaporated.
Step 2
Remove from heat and stir in cilantro, soy sauce, carrot, peas, and hoisin sauce. Let cool for 20 minutes.
Step 3
Arrange spring roll wrappers on work surface. Place two tablespoons of the filling on a wrapper. Brush the edges with water and roll up, folding in sides to enclose filling. Brush with a bit of olive oil and place on baking sheet.
Step 4
Repeat with remaining wrappers. Bake for 15 minutes, then turn and bake for 10 minutes or until rolls are browned and crisp. Cool and cut in half to serve.