Baked Vegetarian Egg Rolls

London living is off to a great start!  I’ve finally gotten my room (mostly) put together, my flatmates are great, the weather has been perfect for walking, and I’ve only gotten lost a couple of times!  I had lunch with Olly Thursday and we went to a market that is near Covent Garden.  It was so neat.  It was about 3 blocks of stands selling everything from tapas to papadum!  We decided to stop at a Brazilian Barbecue stand.  Grilled chicken and veggies with sides of lettuce, coleslaw, beans, and rice.  Enough food for 2 meals!  It was so so good.

This recipe is one I made awhile back, and I’m digging it out now because I’ve been craving them the last few days.  These really are quite simple, and very customizable.  I used cabbage, carrots, mushrooms, and green onion for my veggie mix but you can add or switch out any vegetables you’d like.  These are also very very close to being vegan.  They only thing that makes them not, are the wrappers.  The ones I used contain eggs in them, however if you look around a bit you may be able to find some that are vegan friendly, or substitute spring roll wrappers.

My then roommate Danielle was with me when I made them, and of course helped me taste test.  She also posed for pictures for me which was much appreciated.

These egg rolls are baked instead of fried, which makes them much healthier.  We’re talking less than 100 calories each!  And don’t worry, they are still crispy!  Brushing the wraps with sesame oil, and baking for a total of 30-40 minutes, makes the egg rolls deliciously browned and crunchy.  This recipe should make 10-12.

1 Tbsp sesame oil, more for brushing
1/2 head of cabbage
3 large carrots
8oz mushrooms
1 small bunch of green onions
1/2 inch fresh ginger
1 tsp red pepper flakes
Salt to taste

Preheat oven to 350 degrees F.  Begin heating large skillet over medium heat.  Finely chop all veggies, and grate ginger.

Pour sesame oil and veggies in pan, cover with lid, stirring every couple minutes.  Once cabbage begins to wilt, add seasonings.

Cook until veggies are soft, adjust any seasonings if necessary.

Wrap egg roll according to directions on package.  It’s a good idea to have the surface you are wrapping on slightly wet, and have a small bowl of water close so you can seal the edges.

Brush each egg roll with sesame oil, and place on pan lined with parchment paper.  Bake for about 20 minutes, turn over, and bake for another 10-15.  Outside should be golden brown and crispy.

Serve with sauce of your choice!  I went with a peanut sauce.


















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