Heat the olive oil in a large skillet over medium heat. Once hot add
the cabbage, sprouts, carrots, chestnuts and ginger to the pan and
cook, stirring frequently for 4-5 minutes, until the vegetables just
begin to wilt but still remain a little bit crisp. Mix the corn starch
with the water and mix thoroughly. Add the corn starch mixture
and soy sauce to the pan along with the green onions. Cook for an
additional 1-2 minutes or until the sauce thickens. Remove from
heat and let cool.
Place two tablespoons of the cooled mixture on the center of the
egg roll wrap. Fold the bottom up over the filling. Next, fold the two
sides over, making it look like an envelope, then roll it up like a
burrito. Preheat the oven to 400 degrees. Spray a baking sheet with
cooking spray. Place the rolled up egg rolls on a baking sheet. Once
you have rolled them all, spray the top of each egg roll with
cooking spray.
Place in the oven and bake for 8-10 minutes then turn them over.
Bake for an additional 5-7 minutes or until crispy and golden
brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.
Originally Submitted
2/25/2015
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