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Vegetable Egg Rolls

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 1 head Chinese cabbage, outer leaves removed, shredded
  • 2 medium carrots, peeled and shredded
  • 2 medium garlic cloves, minced
  • 2 medium scallions, white and green parts, chopped
  • 1 Tbsp. ginger, fresh, minced or 1/2 tsp. dried
  • 1 Tbsp. low-sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp. sesame oil
  • 8 average egg roll wrappers, about 1/2 oz. each
make it
1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

2. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, 4 minutes. Drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil. Mix well.

3. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and spray with olive oil-flavored cooking spray.

4. Bake until golden brown, 25 minutes. Serve hot.
Makes 8 very large egg rolls.

1 head Chinese cabbage - I used a bag of ready-shredded coleslaw mix instead
2 medium carrots - although the coleslaw mix had some, I added more
2 medium garlic cloves - I used the already minced bottled stuff
1 Tbsp. ginger, fresh - again, I used the already minced bottled stuff
1 tsp. sesame oil - I used olive oil because I couldn't see buying sesame oil for one recipe
8 average egg roll wrappers, about 1/2 oz. each
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