Description
A delicious and healthy twist on classic egg rolls, packed with fresh vegetables and baked to crispy perfection.
Ingredients
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup bean sprouts
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp minced garlic
- 12 egg roll wrappers
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix cabbage, carrots, green onions, bean sprouts, soy sauce, ginger, and garlic.
- Place 2 tablespoons of the mixture in the center of each egg roll wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly.
- Brush each egg roll with olive oil and place on a baking sheet.
- Bake for 15-20 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- For extra crispiness, spray the egg rolls with cooking spray before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian