VEGETABLE EGG ROLLS
These vegan vegetable egg rolls are filled with cabbage, red pepper, and mushrooms; they are baked and have a delicious dipping sauce.
12 serving
Calories: 85kcal
Ingredients
- 12 egg roll wrappers
- 1 tablespoon oil
- 1 cup onion, sliced
- 2 garlic cloves
- 1 piece ginger, 1 inch
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 8-10 cups sliced napa cabbage
- 3 tablespoons of soy sauce
- pinch of salt
SAUCE TO MAKE DIPPING
- 6 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
OPTIONAL
- sliced chives
- roasted sesame seeds
Instructions
- Preheat oven to 425ºF.
VEGETABLES
- Put the tablespoon of oil and the onion in a large frying pan. Add garlic, ginger, and pepper when the onion is transparent.
- When the garlic releases its smell, add the mushrooms and the cabbage. Mix everything and be careful not to burn the remaining vegetables. Add the three tablespoons of soy sauce when all the cabbage is in the pan and wilted.
- Leave in the pan until the vegetables are almost liquid. When they are ready, remove them from the heat.
EGG ROLLS
- Put more or less two tablespoons of vegetables on each sheet of dough (to make egg rolls) to make the taquitos. Fold one part up to cover the vegetables. Then fold the side parts in and roll them up. Put on a tray prepared with baking paper.
- When you finish making all the sheets (sheets of dough to make egg rolls) roll, varnish each roll with a bit of neutral flavor oil.
- Put in the oven for 10 minutes, remove, and re-varnish with oil. Bake for another 10 minutes or until golden on top.
Notes
- If you have leftover vegetables, eat them with brown rice and the sauce from the taquitos; they taste perfect.
- If you can't get napa cabbage, use ordinary cabbage
- In the fridge: To store egg rolls, wrap them in aluminum foil or place them in an airtight container and refrigerate. Egg rolls can last up to 3-4 days in the refrigerator.
- In the freezer: If you want to store the egg rolls longer, you can freeze them. First, make sure the egg rolls are completely cool before freezing them. Then, wrap them in aluminum foil or a freezer bag and place them in the freezer. Egg rolls can last up to 2-3 months in the freezer.
- To Reheat: To reheat refrigerated or frozen egg rolls, preheat the oven to 350 degrees F and bake egg rolls for 10-15 minutes until hot. You may need to increase the cooking time to reheat frozen egg rolls.
Nutrition
Serving: 2pieces | Calories: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 835mg | Potassium: 238mg | Fiber: 1g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 28mg | Calcium: 57mg | Iron: 1mg