These take a little work but are well worth the effort – the sautéing of the veggies leaves them sweet tasting. Let cool a bit before eating, they get crispier as they cool.
If you want them vegan, look for wrappers made without egg, they do exist but can be harder to source (a well stocked Asian grocery store or natural foods store will have them).
But mostly what these offer is crunch without being all salty, soggy and greasy and without a strong cabbage flavor (often deep-fried ones have raw vegetables in them). So go get the ingredients and a ton of dipping sauces and have fun!
Crispy Veggie Baked Eggrolls
- 1 Tbsp vegetable oil
- 1 lb bag coleslaw mix (green and red cabbage with carrots)
- 8 ounce can water chestnuts, drained and diced
- 1 tsp ginger, grated or minced
- 1 tsp garlic, minced (2 cloves)
- ¼ cup water
- 1 Tbsp lower sodium sauce
- 1 Tbsp cornstarch or arrowroot powder
- 15 eggroll wrappers
Heat a large skillet over medium heat, add in the oil, coleslaw, ginger and garlic, sauté for 5 minutes, stirring often.
Whisk the water, soy sauce and cornstarch together, add in and cook for a minute, till the vegetables are coated. Let cool a little.
Preheat the oven to 400°, with the rack in the top 1/3 position. Line a large baking sheet with foil, liberally coat with cooking spray.
Lay out the wrappers, add about 2 Tablespoons filling to the middle of each wrapper.
Fold the bottom up, then the sides in (like an envelope), wet the top flap with fingers and wrap tightly, place seam side down on the pan. Spray the tops and sides liberally with cooking spray. Bake for 15 minutes, gently flip over, spray a bit more on the seam side and bake for 5 more minutes. Let cool for a couple of minutes, serve with sweet chili sauce, sweet and sour, or my favorite, Duck sauce (plum sauce).
Makes about 15 eggrolls.