I had picked up a huge head of green cabbage at the farmers market and considering it was taking up over half of one of the crispers….I came up with a new recipe for baked eggrolls. Playing with them I realized a better way of baking – most recipes say to spray the rolls with oil (or cooking spray) before baking. Don’t! I have done this in the past and they get chewy. Instead, bake for ¾ the time and then spritz. Crunchy! I made a huge batch so I could freeze them in advance, baking a few when we have stir fries for dinner.
Be sure to read your eggroll wrapper package to ensure you are getting a good choice. Some brands are better than others. Eggroll wrappers are one item I am OK with buying premade…..it isn’t worth my time for how much work is involved!
On the chickpeas? Consider them a boost in protein and fiber, it makes the rolls filling. Less an appetizer, more a meal!
Baked Chickpea & Veggie Eggrolls
- 1 Tbsp sunflower or neutral vegetable oil
- 1 Tbsp sesame oil
- 1 large sweet onion, peeled and diced
- 2 Tbsp garlic, minced
- 4 tsp fresh ginger, grated
- 1 head green cabbage, cored and chopped (5 to 6 cups)
- 1 cup carrots, diced
- 15 ounce can chickpeas or 1½ cups cooked, rinsed and drained and chopped
- 4 tsp raw sesame seeds
- ½ tsp red pepper flakes
- ¼ cup lower sodium soy sauce
- 1 Tbsp cornstarch
- ½ tsp sugar or favored sweetener
- 1 pound package eggroll wrappers
Heat a large skillet over medium-high, add the two oils and onion, sauté until the onion is translucent. Stir in the garlic and ginger, sauté for 30 seconds. Add the cabbage and carrots, cook until softened, stirring often. Sprinkle on the sesame seeds and red pepper flakes, stir in with the chickpeas.
Whisk the soy sauce, cornstarch and sugar till smooth, drizzle over the vegetables, toss to coat and take off the heat.
Lay out the eggroll wrappers on a dry work surface, add a heaping ¼ cup to the middle of each wrapper. Wipe down all 4 sides of the wrappers (do one at a time) with a wet finger (have a bowl of cold water). Fold over one end (start in diamond shape), then fold over the sides, then roll up and make sure the end is sealed.
To bake immediately –
Preheat oven to 400° and place eggrolls on a baking sheet. Bake for 15 minutes, take out and spritz with oil or cooking spray, return to the oven for 5 minutes more. If desired, when you spray them, flip over before spraying to get browned on both sides.
Let cool a bit before eating, they will be very hot inside. Serve with favorite dipping sauce!
To freeze for later –
Place on a parchment paper or wax paper lined baking sheet or dinner plate, freeze until solid, then transfer to a freezer bag. Thaw in the refrigerator, bake as above.
Makes about 2o eggrolls.