Party

Mini Baked Egg Rolls is for Side Dish.

Mini Baked Egg Rolls takes 60 minutes to prepare.

Mini Baked Egg Rolls takes 10 minutes to cook.

Mini Baked Egg Rolls makes 18 servings.

The ingredients for Mini Baked Egg Rolls are:

1/3 cup coarsely chopped celery
1/3 cup coarsely chopped carrot
1 cups shredded cabbage
1 Tbsp Olive Oil
1/3 cup chopped onion
1/2 teaspoon minced ginger root
1 garlic clove, minced
1 tablespoons soy sauce
1 Tbsp black pepper
18 Azumaya Square Wraps (3" x 3")

Here is how you make Mini Baked Egg Rolls:

Preheat oven to 425.Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; saute 2 minutes. Remove from heat; stir in cabbage mixture, soy sauce, and pepper. Cover and chill 15 minutes.Place 1 wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). . Spoon filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Moisten top corner of wrapper; roll up jelly-roll fashion. Repeat procedure with remaining wrappers and filling.Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 for 10 minutes or until golden brown.Number of Servings: 18Recipe submitted by SparkPeople user EMTRAVER.

The nutritional information for Mini Baked Egg Rolls is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 30.6

• Total Fat: 0.8 g
• Cholesterol: 1.2 mg
• Sodium: 100.5 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 0.5 g
• Protein: 0.9 g

Mini Baked Egg Rolls is Asian cuisine.