Baked Veggie Egg Rolls

Baked Veggie Egg Rolls - 1 Guiding Stars

Active Time

10 min.

Total Time

30 min.

Servings

12 (86 g)

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.

Ingredients

2 Tbsp. cornstarch, divided
½ cup water, divided
2½ 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

Directions

Preheat oven to 350ºF. Spray a baking sheet with cooking spray. Dissolve 1 tablespoon of the cornstarch into ¼ cup water and set aside.
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.
Cook until the sauce thickens (2-3 minutes). Stir in the green onions and remove pan from heat.
Dissolve the remaining tablespoon of cornstarch in remaining ¼ 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).

Nutritional analysis per serving: Calories 95; Total Fat 0g (0% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 180mg (8% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 1g (4% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 4% DV; Vitamin A 15% DV; Copper 10% DV; Riboflavin 8% DV.