Get ready to transform your kitchen into a gourmet Chinese restaurant with these mouthwatering baked vegetable egg rolls that are not just incredibly delicious, but also healthier than their deep-fried counterparts! Imagine biting into a perfectly crispy, golden-brown wrapper filled with a vibrant medley of fresh vegetables, delivering a burst of flavor in every single bite. Whether you're a cooking novice or a seasoned chef, these egg rolls are about to become your new favorite appetizer or snack that will have everyone asking, "How did you make these?"
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 10 egg rolls
Ingredients
- 10 egg roll wrappers
- 1 cup shredded cabbage
- 1/2 cup carrots, grated
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy texture for the egg rolls.
- Prepare your vegetables: shred the cabbage, grate the carrots, dice the bell pepper, and chop the green onions. Mince the garlic as well. Make sure all vegetables are cut into small, uniform pieces to ensure even cooking.
- In a large mixing bowl, combine the shredded cabbage, grated carrots, diced bell pepper, chopped green onions, and minced garlic. Mix well to combine the flavors.
- Add the soy sauce, olive oil, salt, and pepper to the vegetable mixture. Toss everything together until the vegetables are evenly coated with the seasoning.
- Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the vegetable mixture onto the center of the wrapper.
- Fold the corner closest to you over the filling, tucking it in tightly. Then, fold in the sides of the wrapper and roll it away from you to form a tight cylinder. Seal the edge with a little water to ensure it stays closed. Repeat this process for the remaining wrappers and filling.
- Place the rolled egg rolls seam-side down on a baking sheet lined with parchment paper. Make sure to leave some space between each egg roll to allow for even cooking.
- Lightly brush the tops of the egg rolls with olive oil. This will help them become golden brown and crispy while baking.
- Bake in the preheated oven for 20-25 minutes, or until the egg rolls are golden brown and crispy. Flip them halfway through the baking time for even crispiness.
- Once baked, remove the egg rolls from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Tips
- Moisture is the enemy of crispiness! Make sure to pat your vegetables dry after chopping to prevent soggy egg rolls.
- Don't overfill your wrappers. Too much filling can cause the egg rolls to burst open during baking.
- Use a pastry brush to lightly coat the egg rolls with olive oil. This helps achieve that golden, crispy exterior.
- For extra crunch, you can sprinkle a little sesame seeds on top before baking.
- If your egg rolls aren't crispy enough, try placing them under the broiler for 1-2 minutes at the end of cooking (watch carefully to prevent burning).
- Serve immediately after baking for the best texture and flavor.
- Experiment with different vegetable combinations or add a protein like tofu or shredded chicken for variety.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
