Prep
1 hr 30 min
Cook
45 min
Total
1 hr 30 min
Servings
16

Method

  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

  2. Prepare a food processor with the blade attachment. Break up the mushrooms slightly with your hands and add them to the processor. Put the lid on and pulse until the mushrooms are finely chopped, about 10 to 12 times.

  3. In a large bowl, place the bean thread noodles and cover them with boiling water. Set aside.

  4. Heat coconut oil in a large sauté pan over medium-high heat until shimmering. Add the chopped mushrooms and salt. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 3 minutes. Add the scallions, garlic, and ginger. Stir and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook until softened, stirring occasionally, about 4 minutes. Reduce the heat to low and add soy sauce, vinegar, sesame oil, and sambal oelek. Stir to combine.

  5. Drain the noodles and cut them into smaller pieces using kitchen scissors. Add the noodles to the pan with the vegetables and stir to combine. Turn off the heat and let the mixture cool to room temperature.

  6. Place one egg roll wrapper on a clean work surface with the corners pointing horizontally and vertically. Spoon 1/4 cup of the filling onto the bottom third of the wrapper. Brush water along the edges of the wrapper using a pastry brush. Fold the

About this recipe

Are you a fan of crispy, flavorful egg rolls but looking for a healthier option? Look no further than these delicious baked vegetable egg rolls! With a satisfying crunch and a medley of colorful veggies, these egg rolls are sure to be a hit at your next gathering or as a tasty snack.

Why Baked Vegetable Egg Rolls?

Traditional egg rolls are typically deep-fried, which can make them heavy and greasy. By baking the egg rolls instead, you can enjoy all the flavors and textures you love, but with less guilt. The oven-baked method also allows the vegetables to retain their natural goodness and vibrant colors.

Imagine biting into a golden, crispy shell filled with a savory mixture of thinly sliced cabbage, carrots, mushrooms, and other fresh vegetables. You can savor the delightful combination of flavors while feeling good about making a healthier choice.

How to Make Baked Vegetable Egg Rolls

Making baked vegetable egg rolls is a breeze. Start by preparing the filling, which typically consists of shredded cabbage, grated carrots, chopped mushrooms, and other veggies of your choice. Sauté the vegetables until they are tender and flavorful.

Next, it's time to assemble the egg rolls. Lay out a sheet of egg roll wrapper and place a spoonful of the vegetable filling in the center. Fold the sides over the filling and roll it up tightly. Seal the edge with a bit of water to ensure it stays closed.

Once all the egg rolls are assembled, place them on a baking sheet lined with parchment paper. Brush the tops with a little oil to help them brown and crisp up in the oven. Bake them until they are golden and crisp, flipping them halfway through to ensure even cooking.

Serving Suggestions

Baked vegetable egg rolls are incredibly versatile and can be enjoyed in various ways. Serve them as an appetizer with a side of tangy sweet and sour sauce for dipping. You can also make a meal out of them by pairing them with steamed rice or a side of stir-fried noodles.

If you're feeling creative, you can even turn the baked vegetable egg rolls into a delicious lettuce wrap. Simply wrap a lettuce leaf around the egg roll and enjoy the refreshing crunch of the lettuce combined with the savory filling.

Frequently asked questions

. Can I freeze baked vegetable egg rolls?

Yes, you can freeze baked vegetable egg rolls. Allow them to cool completely before placing them in an airtight container or freezer bag. When you're ready to enjoy them, simply reheat them in the oven until they are heated through and crispy again.

. Can I use different vegetables in the filling?

Absolutely! Feel free to experiment with different vegetables to create your perfect combination. Just make sure to chop them into small, uniform pieces for even cooking.

. Can I make these egg rolls gluten-free?

Yes, you can make gluten-free baked vegetable egg rolls by using gluten-free egg roll wrappers or rice paper wrappers. Check the ingredients list to ensure they are suitable for your dietary needs.

. How long do the egg rolls stay crispy?

Egg rolls are best enjoyed immediately after baking when they are at their crispiest. However, if you have leftovers, you can reheat them in the oven to restore some of their crispiness.

. Can I add meat to the vegetable filling?

Absolutely! If you prefer a heartier filling, you can add cooked and diced chicken, pork, or shrimp to the vegetable mixture. Just make sure the meat is fully cooked before adding it to the filling.

. Are these egg rolls spicy?

These egg rolls are not inherently spicy, but you can add a touch of heat by incorporating some finely chopped chili peppers or a drizzle of sriracha sauce into the filling.

. How long does it take to bake the egg rolls?

The baking time for these egg rolls is typically around 15-20 minutes at a temperature of 400°F (200°C). However, ovens may vary, so keep an eye on them to ensure they don't burn.

. Can I make these egg rolls ahead of time?

Yes, you can prepare the egg rolls ahead of time and refrigerate them until you're ready to bake them. Just make sure to cover them tightly with plastic wrap to prevent them from drying out.

In conclusion, baked vegetable egg rolls are a healthier alternative to their deep-fried counterparts, offering a satisfying crunch and a burst of flavor. Whether you're serving them as an appetizer or enjoying them as a meal, these egg rolls are sure to impress. With the freedom to customize the filling and various serving options, you can get creative and make them your own. So why not give these baked vegetable egg rolls a try and savor the deliciousness guilt-free?

AprilCook, recipe developer and the heart of Chefwiz. More about April

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