Tired of greasy takeout and craving a delicious, healthy meal? Then look no further! This baked vegetable egg roll recipe is the perfect solution. It delivers all the satisfying crunch and flavor of your favorite egg rolls, but without the guilt. This easy recipe is perfect for a quick weeknight dinner, a fun weekend project, or even a healthy appetizer for your next gathering. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped bell peppers (any color)
- 1/2 cup chopped mushrooms
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce (low sodium preferred)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 package (14-16 count) egg roll wrappers
- 1 egg, lightly beaten (for sealing)
Instructions:
Step 1: Sauté the Vegetables: Heat olive oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, carrots, cabbage, bell peppers, and mushrooms. Cook until the vegetables are tender-crisp, about 5-7 minutes.
Step 2: Season the Filling: Remove the skillet from the heat and stir in the green onions, soy sauce, sesame oil, ginger, and red pepper flakes (if using). Mix well to combine. Allow the mixture to cool slightly before assembling the egg rolls.
Step 3: Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 2-3 tablespoons of the vegetable filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Brush the top corner with the beaten egg and tightly roll up to seal. Repeat with the remaining wrappers and filling.
Step 4: Bake the Egg Rolls: Preheat oven to 400°F (200°C). Arrange the egg rolls seam-down on a baking sheet lined with parchment paper. Lightly spray the egg rolls with cooking spray.
Step 5: Bake to Perfection: Bake for 20-25 minutes, or until golden brown and crispy. Flip halfway through for even cooking.
Tips for the Best Baked Vegetable Egg Rolls:
- Don't overcrowd the pan: When sautéing the vegetables, make sure not to overcrowd the pan. This will help them cook evenly and prevent them from steaming.
- Cool the filling: Allowing the filling to cool slightly before assembling the egg rolls will prevent the wrappers from becoming soggy.
- Use a light hand with the egg wash: Too much egg wash can make the egg rolls soggy. A light brushing is all you need.
- Adjust seasonings to your taste: Feel free to adjust the seasonings to your liking. Add more soy sauce for a saltier flavor, or more ginger for a spicier kick.
Delicious Variations:
- Add protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
- Spice it up: Add a dash of sriracha or your favorite hot sauce to the filling for an extra spicy kick.
- Get creative with vegetables: Use your favorite vegetables! Broccoli, zucchini, and spinach all work well.
Nutritional Information (per egg roll, approximate):
- Calories: Approximately 150-200
- Protein: 5-7 grams
- Fat: 8-10 grams
- Carbohydrates: 15-20 grams
This baked vegetable egg roll recipe offers a healthy and delicious alternative to traditional fried egg rolls. It's a quick and easy dinner solution that's perfect for busy weeknights and satisfying enough for even the most discerning palates. Enjoy!