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snacks & desserts

Baked Veggie Egg Rolls
These star-worthy egg rolls are a great addition to your appetizer selection! A complex blend of flavorful vegetables and spices create an excellent taste sensation. Bake these off just before you're ready to serve for the crispest roll.
2 Tbsp. cornstarch, divided
1/2 cup water, divided
2 1/2 cups shredded Chinese cabbage
2 carrots, shredded
4 oz. mushrooms, diced
1 cup chopped water chestnuts
1 Tbsp. grated ginger
2 Tbsp. low-sodium soy sauce
2 Tbsp. sliced green onions
12 egg roll wrappers
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Baked Veggie Egg Rolls

Baked Veggie Egg Rolls

Baked Veggie Egg Rolls
One Star Guiding Stars
  • Servings:12 (92 g)
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Dissolve 1 tablespoon of the cornstarch into 1/4 cup water and set aside.
2. Lightly spray a large skillet with cooking spray and heat over low. Cook cabbage, carrots, mushrooms, water chestnuts, and ginger in the pan until cabbage is just wilting (5-7 minutes). Stir in cornstarch mixture and soy sauce.
3. Cook until the sauce thickens (2-3 minutes). Stir in the green onions and remove pan from heat.
4. Dissolve the remaining tablespoon of cornstarch in remaining 1/4 cup water. Brush onto egg-roll wrappers, fill with vegetables, and wrap. Place rolls on the prepared baking sheet and bake until brown (15-20 minutes).