Baked Veggie Egg Rolls!

     Last night for dinner I made some delicious veggie egg rolls. I had actually originally intended to make spring rolls but could not find the wrappers anywhere! So I decided to make egg rolls instead, and ended up being very happy with them!

Baked Veggie Egg Roll Recipe

Ingredients:
olive oil
1/2 head of red cabbage, sliced
1/2 cup of carrots, julienne
1/2 cup of bean sprouts
4 green onions, sliced
1/4 cup of mint leaves, cilantro, and Thai basil, finely chopped
1 package egg rolls wrappers (usually found near the tofu in grocery stores)
dash of salt and pepper
dipping sauces (I used sweet and sour, soy sauce, and hot mustard)

Directions:
Pre-heat the oven to 400 degrees F. Heat a small amount of olive oil in a skillet. Saute cabbage, carrots, bean sprouts, green onions, and herbs until just tender. Add a dash of salt and pepper to taste.

When the veggie mixture is done sauteing, let it cool. Then add a small amount of the mixture to the center of the egg roll wrapper and wrap according the directions on the back of the package (it's actually very easy!). Place the egg rolls on a cooking sheet. Once all the egg rolls are on the sheet, brush the tops lightly with olive oil.

Bake on the center rack for about 10 minutes, or until the egg rolls are beginning to turn golden brown. Enjoy with your selected dipping sauces!

    You can add whatever ingredients you want for the filling of these. It can be a fun activity with kids to have them fill their own egg rolls. Enjoy!

Cheers,
Brittney