Asian

Baked vegetable eggrolls takes several minutes to prepare.

Baked vegetable eggrolls takes several minutes to cook.

Baked vegetable eggrolls makes 12 servings.

The ingredients for Baked vegetable eggrolls are:

eggroll wrappers
shredded green cabbage
shredded red cabbage
shredded carrot
diced white mushrooms
diced onion
minced garlic
soy crumbles
sliced red bell pepper
light soy sauce
vegetable broth
hoisin sauce
rice vinegar
salt & pepper
olive oil

Here is how you make Baked vegetable eggrolls:

Saute onions in garlic in hot oil until softAdd cabbage, carrots, mushrooms, bell peppers; stir occasionally until beginning to crispAdd vegetable broth, soy and hoisin sauces, soy crumbles, and rice vinegar; simmer until the broth is soaked upremove from heat and cool slightlywrap eggrolls and place on a greased baking sheetbake at 350 for 20 minutes or until brown on each side, flipping half way throughServing Size: makes 12 eggrollsNumber of Servings: 12Recipe submitted by SparkPeople user DEREVKO007.

The nutritional information for Baked vegetable eggrolls is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.8

• Total Fat: 2.1 g
• Cholesterol: 2.9 mg
• Sodium: 440.5 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 2.0 g
• Protein: 5.4 g

Baked vegetable eggrolls is Asian cuisine.