Vegetarian Baked Egg Rolls Recipe

Vegetarian Baked Egg Rolls

Ingredients:
egg roll wrappers
1 small organic cabbage or 1/2 of a large cabbage
1 package of broccoli slaw (or very small pieces of fresh broccoli and grated carrot)
soy sauce
salt
pepper
olive oil or cooking spray

Directions:
Wash and slice the cabbage. Spray the bottom of a deep skillet or dutch oven with cooking spray, or pour about a tsp of oil into the bottom. Saute the sliced cabbage and broccoli slaw until tender, (about 7 to 10 minutes.) Season with soy sauce, salt, and pepper to taste.

Preheat the oven to 350 degrees F. Put some water (around a 1/3 of a cup) in a small bowl. Open the egg roll wrappers, remove one, and cover the rest loosely with a piece of plastic food wrap to keep them from drying out. Place the egg roll wrapper on a smooth cutting board. Angle it so that one of the corners of the egg roll wrapper is pointing up. Place a large spoonful of sauteed cabbage and broccoli slaw onto the middle of the egg roll wrapper. (See photo below.) Dip your fingers into the bowl of water, then wet the top and side corners of the egg roll wrapper (on the side that's face up). Take the bottom corner (the one that's pointing toward you) and lap it over the cabbage-slaw filling. Next take one of the two side corners and lap them over the filling. Repeat with the other side..

See Illustrated Directions

You now have two choices. The easiest method is to just fold the top corner down over the filling and then wet and press closed any remaining sections of the wrapper. The slightly more difficult (until you get used to it) method is to grasp each side of the egg roll and gently roll/rotate it away from you so that it rolls over the top corner of the wrapper and closes the egg roll. If you use the easier method, your egg rolls will likely be flatter, but still very delicious. If you use the slightly more difficult method, your egg rolls will look rounder, like the type you get from a Chinese restaurant, and it really isn't hard to do.

If there are any sections of the egg roll wrapper that are sticking up, wet the underside with your fingertips and press them lightly together. Next, place the egg roll on to a lightly oiled cookie sheet. Repeat with the remaining egg rolls until you've used up all the filling. Bake at 350 degrees F for 20 minutes or until the egg rolls are golden brown on the top. Remove the cookie sheet from the oven, turn the egg rolls over, and return the cookie sheet to the oven for another 10 or so minutes (until the egg rolls are crispy on all sides).

I've also included illustrated step by step directions farther down on this page.

Makes about 12 egg rolls.

Homemade Baked Vegetarian Egg Roll

Wash and slice the cabbage.




Spray the bottom of a deep skillet or dutch oven with cooking spray. Saute the sliced cabbage and slaw over medium high heat until tender. Add soy sauce, salt, and pepper to taste.




Place an egg roll wrapper on a smooth cutting board. Angle it like a diamond so that one corner is pointing up, and another is pointing toward you. Place a large spoonful of filling across the middle of the wrapper.




Cover the remaining egg roll wrappers with a piece of plastic wrap to keep them from drying out while you work.




Dip your fingers in a small bowl of water and use them to wet the top and side corners of the egg roll wrapper. Fold the bottom corner of the wrapper over the filling.




Then fold the two side corners over the filling.







Now, grasping both ends of the egg roll, gently roll/rotate the egg roll away from you to completely encase the filling within the wrapper. Seal any loose sections by wetting them and gently pressing them together.




Place the egg roll on an oiled cookie sheet and then repeat the above directions with the remaining filling and wrappers.




Bake at 350 degrees F for 20 minutes, or until the tops of the egg rolls are golden brown. Remove from the oven, turn the egg rolls over, and continue baking another 10 minutes, or until the egg rolls are crispy on all sides.

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Page last updated 2/23/12.