Before we get to the amazing recipe I’ve got for you today, I need to take a moment to tell you about my most recent failure.
I had a doctor’s appointment yesterday (45 minutes away too!) at 12:45. I get there, and they told me my appointment was at 10:45. I feel so bad. And so lame. I just wasted that Doctor’s time. And now I have to re-sechedule my appointment, and it probably won’t be for another 3 weeks. Uggghhhh.
These things hardly ever happen to me. Normally I check, recheck, and double check to make sure I’ve got the right time for things. Well not this time. I just don’t understand how I let this happen, lol.
Anyway, so I got home and decided to make some baked veggie egg rolls. Because they are delicious, and I thought they would make me feel better after my fail. They did. For the most part anyway, haha.
They’re pretty simple, and delicious as well! And they’re baked, not fried, so they’re much healthier than normal egg rolls. They’re not quite as crispy, but still just as good!
Baked Veggie Egg Rolls
1t olive oil
1 pound shredded cabbage (I used a coleslaw mix with carrots in it)
1 bunch green onions, chopped
1/2 t ground ginger
1/8 t pepper
1/4 t salt
2 T soy sauce
1 T cornstarch
1/4 cup cold water
14 egg roll wrappers
Heat the oil up in a pan and sauté the cabbage for about 5 minutes. Whisk the soy sauce, water, and cornstarch together , and add it to the cabbage with the green onions and spices. Cook while stirring for 2 more minutes.
Then, it’s time to get your rolling on…
And bam, you end up with 14 pretty egg rolls:
You want to place them on a pan with parchment, or a silpat like I used. I like using a silpat mat because then I don’t use up a whole bunch of parchment paper. Spray the tops with cooking oil spray, or lightly brush them with oil.
Bake for 10 minutes at 400 degrees F, then turn them over, spray or brush the new tops with oil, and bake for another 6 minutes.
These egg rolls are amazing. There’s not really much inside of them, just cabbage and onions, but I like them simple. If you want a little crunch, you can add water chestnuts, but the texture of those freaks me out, so I went without them. I know they’re not authentic egg rolls and what not, but they’re pretty good for a quick egg roll fix!
I could eat these every day. I plan on making some more and freezing them so I can pop a few out and bake them when I’m in the mood. : ) om nom nom. delicious.
Welp, that’s all for today folks, and I’ll see you tomorrow with a muffin recipe!
Have you ever missed an appointment because you got the time wrong? Do you like egg rolls?
Those look soo good! Although, I figure somehow I would mess up rolling them up haha.
Haha yeah, it took me a few tries. Luckily there are 14 of them!
these look amazingggg! i love egg rolls but i hate the fried part. so these are perfect
I like eggrolls and will always eat one during the rare occasions that I order chinese food, but I much prefer thai style spring/summer rolls (rice paper wrappers, not fried)
thanks for stopping by my blog! I love yours, those veggie egg rolls look amazing!!
Aww sorry that happened girl! I once drove to an apt, signed in, was sitting there- and then they came over and told me I was a week early- HA! Good thing it wasn’t too far away.
Oh no! That’s good that it wasn’t to far away though!
Hello Veggie Rolls…I think I love you!!!! These are amazing looking girl!! Thank you!!
xxxoo
these look awesome!
Those look perfectly crunchy and good.. but not too heavy like some egg rolls!
These look amazing – I’m definitely going to try them out. Friday nights in my house are “world cuisine” nights and I’m always looking for something new!
wow. baked veggie rolls. hmm… this is like AH-MAZING!! so much more better than the fried stuff!
Amanda
softandstiffpeaks.blogspot.com
These look fantastic! I have a silpat as well and I LOVE it! It’s one of the best things I have ever purchased!
I made these tonight with wheat wrappers! Great recipe!