Recipe: Eating on a Dime Baked Veggie Egg Rolls

Recipe: Eating on a Dime Baked Veggie Egg Rolls Delicious, fresh and tasty.

Baked Veggie Egg Rolls. Enjoy these Baked Egg Rolls with Vegetarian Lettuce Wraps, Vegetable Potstickers, Fried Rice, or Fresh Spring Rolls as part of a fun take-out at home inspired meal. Or enjoy as an appetizer served before Instant Pot Mongolian Beef , Orange Chicken , or Stir-Fried Chicken and Bok Choy. This easy baked vegetable egg roll recipe from Paula Deen is veggie appetizer perfect for entertaining.

Moisten remaining corner with water; roll up tightly to seal.

Repeat with remaining vegetable mixture and wrappers.

How To Make Baked Vegetable Egg Rolls.

You can have Baked Veggie Egg Rolls using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Baked Veggie Egg Rolls

1. You need 4 of bell peppers, (green, red, yellow, orange) diced.

2. Prepare 1 of sweet onion, diced.

3. It’s 1-2 of jalapeno, diced.

4. You need 2 tbsp of Southwest Seasoning.

5. It’s 1 tbsp of Garlic Powder.

6. It’s 2 cups of broccoli slaw.

7. It’s 2 cups of Cheddar Cheese, shredded, fat-free.

8. Prepare 1 of small can green chilis.

9. It’s 1 of tomato, chopped.

10. You need 1 package of egg roll skins.

11. It’s 1 of egg white, lightly beaten.

Prepare the filling: Heat olive oil and sesame oil in a large wok or nonstick pan over medium-high heat.

Add the cabbage to the vegetable mixture.

These veggie-packed egg rolls crisp up perfectly in the oven - no deep frying necessary.

Just add chicken for the omnivores - easily made vegan too!

Baked Veggie Egg Rolls instructions

1. Spray skillet with non-stick cooking spray. Saute peppers, onion and jalapenos for 2-3 minutes. Add Southwest seasoning and garlic powder mix well..

2. Add broccoli slaw and continue cooking until tender..

3. Remove from heat and let cool..

4. Mix with tomatoes, chili, and cheese..

5. Preheat oven to 350 F, spray cookie sheet with non-stick spray.

6. Add 1/4 cup of mixture to egg roll skin. Follow instructions on package for folding and rolling, place on cookie sheet..

7. Brush with egg white. Bake for 10 minutes. Flip each egg roll and return to oven. Bake another 10-15 minutes until desired crispiness..

Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll.

Repeat with the remaining wrappers and filling.

Roll wrapper over filling, tucking in the ends after the first roll.

You can keep these Southwestern egg rolls vegetarian by omitting the taco-seasoned chicken and doubling up on beans and corn, but for a meal-in-a-roll, load up those wrappers with all of the above, plus a good sprinkling of shredded cheese to lend the necessary gooeyness.

Spritz tops of egg rolls with cooking spray.