Appetizers / Soups / Salads

Baked Veggie Egg Rolls takes 10 minutes to prepare.

Baked Veggie Egg Rolls takes 20 minutes to cook.

Baked Veggie Egg Rolls makes 6 servings.

The ingredients for Baked Veggie Egg Rolls are:

2 cups cole slaw mix (cabbage and carrots)
1 cup of mushrooms
1 TBLSP of Rice Wine Vinegar
1 TBLSP of Soy Sauce (Lite)
1 tsp of Sesame oil
Ginger paste (to taste)
Garlic, minced (to taste)

Egg Roll wrappers

Egg White (1 large egg separated, discard egg yolk)

Here is how you make Baked Veggie Egg Rolls:

Preheat oven to 380 degreesSaute all ingredients (except wrappers and egg white) in skillet on medium heat. Stir until all items are mixed and wilted. Place wrappers on clean, dry surface and fill each wrapper with veggie mixture. Roll as instructions indicate on package. Place on a cookie sheet lined with parchment paper. Take egg white and brush on all sides of each rolled egg roll. Bake for 20 minutes. Remove and check to see if every part is crispy enough and bake longer if needed. Add more egg wash if needed as well. Serving Size: Makes 6 depending on how full you stuff themNumber of Servings: 6Recipe submitted by SparkPeople user WUSHOCKGIRL79.

The nutritional information for Baked Veggie Egg Rolls is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 102.5

• Total Fat: 1.1 g
• Cholesterol: 5.0 mg
• Sodium: 266.7 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 1.2 g
• Protein: 4.4 g

The dietary needs meet for Baked Veggie Egg Rolls is Low Fat