Ingredients
Scale
- 1 Tbsp vegetable oil
- 1/2 tsp minced garlic
- 1 inch fresh ginger, grated
- 4 oz. mushrooms, sliced
- 2 medium carrots, grated
- 3 medium green onions, sliced
- 1 small head green cabbage, shredded
- 1/4 cup soy sauce
- 1/2 Tbsp cornstarch
- 1 tsp sesame oil
- 1 pkg (20 ea) egg roll wrappers
- Non-stick spray
Instructions
- Prepare fresh vegetables: grate ginger and carrots, mince garlic, slice green onions and mushrooms, and shred cabbage.
- In a skillet, heat oil and sauté green onions, garlic, and ginger for 1-2 minutes until softened.
- Add mushrooms, cooking for about 5 minutes until softened.
- Stir in carrots, then add cabbage and stir-fry until reduced.
- Mix cornstarch with soy sauce and incorporate it into the vegetables until thickened.
- Cool the vegetable mixture.
- Fill egg roll wrappers with the vegetable mixture, roll tightly, and seal with water.
- Preheat oven to 425°F and prepare a baking sheet.
- Bake egg rolls seam-side down for approximately 20 minutes until golden brown.
Notes
Finely chop vegetables for even cooking and easier wrapping.
Keep wrappers covered to prevent drying out during assembly.
Experiment with adding other vegetables for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 130
- Sugar: 1
- Sodium: 200
- Fat: 4.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 3
- Cholesterol: 0