Baked Vegetable Egg Rolls Recipes

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BAKED EGG ROLLS



Baked Egg Rolls image

I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine.

Provided by Sweet PQ

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground lean pork (or ground chicken or turkey)
3 green onions, chopped
2 garlic cloves, minced
1 carrot, grated
1/2 cup water chestnut, chopped
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
1/2 teaspoon pepper
12 egg roll wraps, large size - 5 1/2-inch
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
  • Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
  • In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
  • Place egg roll wrapper on work surface and brush with water.
  • Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
  • Pull bottom edge over the filling and roll up, pinching ends to seal.
  • Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY



Takeout-Style Veggie Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 14

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrot
½ cup scallions, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Steps:

  • Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
  • In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
  • Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
  • Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
  • Enjoy!

Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

From "For the love of cooking"http://fortheloveofcooking-recipes.blogspot.com/2009/04/baked-vegetable-egg-rolls.html

Categories     Appetizers / Soups / Salads     Asian     Asian Appetizers / Soups / Salads     Side Dish     Appetizers / Soups / Salads Side Dish

Yield 15

Number Of Ingredients 12

1 tsp olive oil
2 cups of savoy cabbage, chopped
2 cups of shredded carrots
2 cups of bean sprouts
1 can of water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Steps:

  • Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
  • Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
  • Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
  • Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Nutrition Facts : Nutritional Info Servings Per Recipe 15 Amount Per Serving Calories

BAKED EGG ROLLS



Baked Egg Rolls image

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Cooking spray

Steps:

  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

EMERIL'S VEGETARIAN EGG ROLLS



Emeril's Vegetarian Egg Rolls image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 8 egg rolls

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish

Steps:

  • In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
  • Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
  • Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
  • Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
  • To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

VEGETABLE EGG ROLLS



Vegetable Egg Rolls image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 16

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

  • In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

HOMEMADE VEGETABLE EGG ROLLS



Homemade Vegetable Egg Rolls image

These homemade vegetable egg rolls can be fried or baked for an easy snack!

Provided by The Hungry Waitress

Time 45m

Yield 18

Number Of Ingredients 10

2 teaspoons sesame oil
2 (16oz) bags coleslaw mix, shredded cabbage and carrots
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar, sub distilled white vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
1 green onion, chopped
1 lb egg roll wrappers
1 cup water
2-3 cup vegetable oil, for frying so make sure there's about at least 1-2 inches of oil in the pan

Steps:

  • Heat up 2 teaspoons of sesame oil in a large skillet over medium heat.
  • Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the hot skillet and saute for 5-8 minutes until the cabbage has softened stirring occasionally. (Don't over cook the cabbage because it will have a mushy texture after you fry it.)
  • Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center.
  • Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed.
  • Set the egg rolls aside (don't stack them because they will stick together!).
  • Heat the vegetable oil in a cast iron skillet or heavy dutch oven over medium high heat until the oil reaches roughly 350 degrees. (I use a candy thermometer attached to the side of the skillet like this one.)
  • Carefully place 4-6 egg rolls at a time in the hot oil adjusting the heat of the oil so it stays at roughly 350 degrees.
  • Fry for 5-8 minutes flipping the egg rolls so they are crispy all over.
  • Place the crispy egg rolls on a wire rack to cool so they stay crispy.

Nutrition Facts : ServingSize 1, Calories 95 calories, Sugar 0.8 g, Sodium 193.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 1.1 g, Protein 3.2 g, Cholesterol 2.6 mg

BAKED VEGETABLE EGG ROLLS WITH TEMPEH AND HONEY SOY DIPPING SAUCE



Baked Vegetable Egg Rolls with Tempeh and Honey Soy Dipping Sauce image

Crispy baked vegetable egg rolls filled with veggies and tempeh, served with honey soy dipping sauce.

Provided by Lindsay Moe

Categories     Side Dish

Time 58m

Number Of Ingredients 15

Cooking spray
1 tablespoon grapeseed oil (or other neutral oil)
2 tablespoons minced ginger
6 cups sliced green cabbage
1 cup shredded carrots
8 ounces tempeh (grated)
1 clove garlic (minced)
1 tablespoon soy sauce
16-20 egg roll wrappers
1/2 cup raw honey
1/4 cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
Crushed red pepper flakes (optional)

Steps:

  • Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray and set aside.
  • In a large skillet or wok, heat grapeseed oil over medium high heat.
  • Add the minced ginger a cook, stirring, for 1 minute.
  • Add the cabbage and cook, stirring occasionally, until wilted and beginning to brown, about 10 minutes.
  • Add tempeh and carrots and cook, stirring occasionally, for 5-7 minutes more until the tempeh is beginning to brown.
  • Add the garlic and 1 tablespoon soy sauce and stir to combine. Remove from the heat.
  • On a clean surface, lay out one egg roll wrapper with a corner facing you. Place a spoonful of filling horizontally in the middle, then fold up the bottom corner. Fold in the sides, tuck in the filling, and continue to roll tightly. Dip a finger in a little clean water and use it to moisten the far corner of the wrap. Roll up completely and press gently to seal. Place seam side down on the prepared baking sheet.
  • Repeat with the remaining wrappers and filling. Spray the tops of the egg rolls lightly with cooking spray. Bake 20 minutes, flipping once, until the egg rolls are golden brown and crisp on the outside.
  • Combine all five ingredients in a medium bowl and stir throughly to combine. Serve, sprinkled with crushed red pepper flakes if desired, with the egg rolls for dipping.

Nutrition Facts : Calories 108 kcal, Carbohydrate 18 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 313 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

VEGETABLE EGG ROLLS



Vegetable Egg Rolls image

These homemade vegetable egg rolls are stuffed full of cabbage, mushrooms, carrots, and more.

Provided by Beth - Budget Bytes

Time 1h

Number Of Ingredients 12

1 Tbsp vegetable oil ($0.08)
1/2 tsp minced garlic ($0.04)
1 inch fresh ginger ($0.12)
4 oz. mushrooms ($0.99)
2 medium carrots ($0.25)
3 medium green onions ($0.23)
1 small head green cabbage ($1.70)
1/4 cup soy sauce ($0.24)
1/2 Tbsp cornstarch ($0.03)
1 tsp sesame oil ($0.12)
1 pkg 20 ea egg roll wrappers ($2.00)
as needed non-stick spray ($0.10)

Steps:

  • First prepare the vegetables. Peel the ginger and grate with a small holed cheese grater. Peel and grate the carrots on a large holed cheese grater. Mince the garlic (if using fresh rather than pre-minced). Clean and slice the green onions and mushrooms. Peel the outer leaves from the cabbage, cut into quarters, remove the core, and then slice thinly into shreds.
  • In a very large skillet or wok, heat the vegetable oil over medium heat and saute the green onion, garlic, and ginger until slightly softened (1-2 minutes). Add the mushrooms and continue to saute until softened (about 5 minutes). Add the carrot, saute for one minute more, then add the cabbage. Continue to cook and stir until the cabbage has reduced in volume by half (increase the heat to medium-high if necessary).
  • Dissolve the cornstarch in the soy sauce. Add that to the skillet and stir to coat the vegetables. The heat will cause the mixture to thicken and create a soy sauce glaze. Drizzle the sesame oil over top and stir in. Turn the heat off. Give the mixture a taste and adjust the soy sauce and sesame oil to your liking. Transfer the mixture to a bowl to cool.
  • Begin to fill and roll the egg rolls. Place one wrapper at a time on a clean surface and place about 1/4 cup of the cabbage mixture just off center, close to one of the corners on the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water near by and use it as "glue" to hold the corners of the egg roll wrapper in place. (See step-by-step photos below)
  • Preheat the oven to 425 degrees. Prepare a baking sheet by covering with foil. Place the egg rolls on the baking sheet and coat with non-stick spray. Roll them over and coat the other side (you can brush with vegetable oil if you're opposed to non-stick spray). Bake in the fully preheated oven for about 20 minutes or until golden brown and crispy. Turn the egg rolls over half way through cooking and rotate your baking sheet if you have hot spots in your oven.

Nutrition Facts : ServingSize 1 Serving, Calories 238.24 kcal, Carbohydrate 44.22 g, Protein 8.28 g, Fat 3.26 g, Fiber 3.6 g, Sodium 739.13 mg

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