Vegetable Egg Rolls Recipe - Kraft Recipes Top
Comida Kraft
Recipe Box
Shopping Lists My Account Sign Out
Ingredients
Make It
Reviews Meet our Tastemakers

Vegetable Egg Rolls Recipe

Add a Photo
 rainofstardust
Prep Time
0
min.
Total Time
1
hr.
Servings

0

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Special Equipment Needed

Notes

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

Ratings & Reviews

238727

>