Baked Vegetable Egg Rolls for Meatless Monday

A crispy exterior, plus a veggie-licious interior with a gentle kick…what more do these baked vegetable egg rolls need?!

Who loves Chinese food?

{Pick me! Pick me!}

But the greasy, b l o w f i s h feeling I get for the two days following a Chinese takeout dinner, has left me less than thrilled to dial up lately.

So what’s a girl with a healthy eating blog to do when she’s craving some traditional Asian flavors? 

Make her own…duh!!

I whipped up a batch of these veggie egg rolls on a whim and let me tell you…it was LOVE at first BITE!!

[Tweet “Healthy take out?! YES PLEASE! Try these Baked Veggie Egg Rolls ASAP!!”]

These Baked Vegetable Egg Rolls are…

• Made in 30 minutes 
• Customizable with whatever veggies you have on hand
• A crowd pleaser!
• A fun way to eat MORE veggies!
• Loaded with fiber and even protein too!

 

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Baked Vegetable Egg Rolls for Meatless Monday

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 egg rolls

Serving Size: 1 egg roll

Ingredients

• 1/2 tablespoon olive oil
• 1 garlic clove, finely minced
• 1 cup mushrooms, finely chopped
• 1 medium carrot, shredded
• 3 green onions (scallions), sliced thinly
• 1/2 small head cabbage, any color (I chose purple), shredded or finely sliced
• 1 cup broccoli slaw
• 1/4 teaspoon black pepper
• Dash (or two) red chili flakes
• Dash ground ginger
• 1/2 cup edamame, fresh or frozen and thawed
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon flour or cornstarch
• 1/2 tablespoon sesame oil (or olive oil if allergic to sesame seeds)
• 10 egg roll wrappers (found in the refrigerator section, usually near the tofu)
• 1 egg white
• Optional: sesame seeds

Instructions

1. In a large skillet over medium heat, heat 1/2 tablespoon olive oil with garlic. Then add mushrooms, scallions, carrots, cabbage, and broccoli slaw. Cook until vegetables are soft, about 5-7 minutes. Sprinkle with black pepper, red chili flakes, and ground ginger. Once vegetables are soft add edamame.
2. In a small bowl combine soy sauce and flour, stirring until flour dissolves. Add sesame oil.
3. Pour the soy sauce mixture over vegetables and mix well so thoroughly coated. Turn off heat and let sit for about two additional minutes.
4. Preheat oven to 425ºF and line a large cookie sheet with parchment paper. While vegetable mixture is sitting, combine 1 egg white with a dash of water in a small bowl.
5. Before building egg rolls, set up your “rolling station” for easy assembly (veggie filling to your left, egg roll wrappers, and egg wash with brush, with a parchment lined cookie sheet nearby (see pictures below)).
6. To form egg rolls, place wrapper so it is a diamond in front of you. Place about 2 tablespoons of veggie mixture towards the bottom corner of the diamond, leaving some room at the point. Brush the edges with egg wash. Fold up the bottom so it covers the filling. Then fold in the left and right sides, then continue to roll until a traditional egg roll shape is made, similar to rolling a burrito.
7. Once all egg rolls are formed, brush exterior with egg wash on all sides (sprinkle with sesame seeds if desired) and place seam-side down. Bake for approximately 20-23 minutes, until exterior is golden brown and crispy. Serve immediately!

Notes

Note: These do not re-heat to the same texture as when originally removed from the oven, so bake just before serving. If you want to do some prep work ahead of time, you can roll egg rolls, but wait to egg wash and bake until just before being served!

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Photo Instructions:

1. In a large skillet over medium heat, heat ½ tbsp olive oil with garlic. Then add mushrooms, scallions, carrots, cabbage, and broccoli slaw. Cook until vegetables are soft, about 5-7 minutes. Sprinkle with black pepper, red chili flakes, and ground ginger. Once vegetables are soft add edamame.

2. In a small bowl combine soy sauce and flour, stirring until flour dissolves. Add ½ tbsp of olive or sesame oil to the small bowl. Pour the soy sauce mixture over vegetables and mix well so veggies are thoroughly coated. Turn off the heat and let sit for about two additional minutes.

3. Preheat oven to 425ºF and line a large cookie sheet with parchment paper. While vegetable mixture is sitting, combine 1 egg white with a dash of water in a small bowl.

4. Before building egg rolls, set up your “rolling station” for easy assembly (veggie filling to your left, egg roll wrappers, and egg wash with brush, with a parchment lined cookie sheet nearby (see photo above).

5. To form egg rolls, place wrapper so it is a diamond in front of you. Place about 2 tablespoons of veggie mixture towards the bottom corner of the diamond, leaving some room at the point. Brush the edges with egg wash. Fold up the bottom so it covers the filling. Then fold in the left and right sides, then continue to roll until a traditional egg roll shape is formed.

6. Once all egg rolls are formed, brush exterior with egg wash on all sides and place seam-side down. Bake for approximately 20-23 minutes, until exterior is golden brown and crispy. Serve immediately! 

Note: These do not re-heat to the same texture as when originally removed from the oven, so bake just before serving. If you want to do some prep work ahead of time, you can roll egg rolls, but wait to brush with egg wash and bake until just before serving!