Asian

Diana's Baked Vegetarian Egg Rolls is for Side Dish.

Diana's Baked Vegetarian Egg Rolls takes 25 minutes to prepare.

Diana's Baked Vegetarian Egg Rolls takes 20 minutes to cook.

Diana's Baked Vegetarian Egg Rolls makes 20 servings.

The ingredients for Diana's Baked Vegetarian Egg Rolls are:

16 oz Egg Roll Wrappers
16 oz Cole Slaw Mix
1 Med Zucchini, diced
2 cloves Garlic, diced
1 C Mushrooms, diced
1/2 C Water Chestnuts, diced
16 oz Extra Firm Tofu, drained according to package directions, diced
Asian Red Pepper flakes, per taste
1 tsp Ground Ginger
1 1/2 tsp Soy Sauce
1 Tbsp Fish Sauce

Here is how you make Diana's Baked Vegetarian Egg Rolls:

Makes 20 Servings.Preheat oven to 400 degrees, F.In a large bowl, mix all chopped vegetables and seasonings, including sauces. Drain and dice tofu and set aside.In a wok, or large skillet, heat olive oil. Add vegetables, and stir fry for a couple minutes, or until wilted. Add tofu and cook a couple minutes more. Remove from heat, and spoon evenly divided mixture onto egg roll wrappers. Fold like an envelope, and seal outer edge with finger dipped in water, per package directions.Lay egg rolls on a sprayed baking sheet. Prior to baking, spray tops of egg rolls with a light sheen of cooking spray. Bake for 20 minutes, until wrappers are lightly browned and toasty.Serve with Sriracha, teriyaki sauce, or Light Asian salad dressing.Number of Servings: 20Recipe submitted by SparkPeople user DDSTERRETT.

The nutritional information for Diana's Baked Vegetarian Egg Rolls is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 101.5

• Total Fat: 3.6 g
• Cholesterol: 3.3 mg
• Sodium: 239.4 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 1.8 g
• Protein: 6.5 g

Diana's Baked Vegetarian Egg Rolls is Asian cuisine.

The dietary needs meet for Diana's Baked Vegetarian Egg Rolls is Vegetarian