Baked Vegetable Egg Rolls

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
  • ¼ cup minced cilantro
  • 2 Tbsp. low-sodium soy sauce
  • ½ cup grated carrot
  • ½ cup frozen baby peas, thawed
  • 3 Tbsp. hoisin sauce
  • 16 spring roll wrappers

Directions

  • 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.
  • Remove from heat and stir in cilantro, soy sauce, carrot, peas, and hoisin sauce. Let cool for 20 minutes.
  • 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.
  • 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.

Recipe Information

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
  • ¼ cup minced cilantro
  • 2 Tbsp. low-sodium soy sauce
  • ½ cup grated carrot
  • ½ cup frozen baby peas, thawed
  • 3 Tbsp. hoisin sauce
  • 16 spring roll wrappers

Directions

  • 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.
  • Remove from heat and stir in cilantro, soy sauce, carrot, peas, and hoisin sauce. Let cool for 20 minutes.
  • 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.
  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat4g
Saturated Fat0.5g
Cholesterol0mg
Sodium350mg
Total Carbohydrate19g
Dietary Fiber1g
Sugars4g
Protein1g