Baked Vegetable Egg Rolls

Who doesn't love Chinese food?! But grabbing Chinese take out isn't so good for my waistline. So when I found this healthy recipe I got pretty excited! I went out and bought chopsticks, Asian soup spoons, and dip bowls. Then I invited my sisters over for a girls night. And we all loved the food!!

We had Baked Vegetable Egg Rolls and Egg Drop Soup. Unfortunately, we started eating BEFORE taking pictures, so the soup was pretty much gone. I'll have to make it again, take better pictures, and share the recipe later. For now, enjoy these!

(Warning: These took a little longer than I usually spend in the kitchen, but they were so good they are totally worth the extra time!!)

Baked Vegetable Egg Rolls

Original recipe found HERE.

Ingredients:

1 tbsp vegetable oil

2 garlic cloves, minced

1 inch fresh ginger root

4 ounces mushrooms

2 medium carrots

3 medium green onions

1 small head green cabbage

1/4 cup soy sauce

1/2 tbsp corn starch

1 tsp sesame oil

1 package egg roll wrappers (20 wrappers in a package)

non stick cooking spray

Prepare your veggies. Peel and grate ginger. Peel and grate carrots. Mince garlic. Clean and slice the green onions and mushrooms. Peel the outer layer or two from the cabbage, cut into quarters, cut out the core, and then cut cabbage into thin shreds.

Heat oil in a wok or skillet over medium heat. Saute ginger, garlic, and green onion for 1-2 minutes. Add the mushrooms and saute about 5 more minutes or until mushrooms are soft. Add carrot for 1 more minute, then add cabbage. Turn the heat up to medium-high and cook and stir often until the cabbage reduces by about half.

Stir together the cornstarch and soy sauce and pour over the veggies. Drizzle with sesame oil and stir to coat. Turn off the heat and adjust the flavor if you'd like. I added a touch more soy sauce.

Pre-heat oven to 425 degrees. Cover a baking sheet with tin foil. Fill each wrapper with about 1/4 cup of the veggie mixture. To see a great photo tutorial on how to wrap the rolls, see the original recipe HERE. Place the egg rolls on your baking sheet and spray with non-stick spray. Turn them over and spray the other side.

Bake for 20 minutes or until crispy and light brown, turning once about half way through.

Makes 10 servings.

Nutritional Facts per 2 Rolls:

233 calories, 3g fat, 706mg sodium, 43.4g carbs, 2.7g fiber, 7.7g protein

We dipped our egg rolls in spicy mustard and sweet and sour sauce. Delish!! And the whole meal? Rolls, soup, and dips? Under 400 calories!! I HIGHLY recommend you try these!