Baked Vegetarian Egg Rolls |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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These are about the healthiest egg rolls there are. They are full of various veggies, taste great, and are baked rather than deep-fried. Ingredients:
1/4 cup peanut oil |
2 cups diced carrots |
3/4 cup (give or take) soy sauce |
2 cups diced snow peas |
2 cups bean sprouts |
1 package extra firm tofu, diced |
2 cups cooked rice |
1 tablespoon garlic salt |
1 teaspoon garlic powder |
1 tablespoon ginger, powdered |
1package egg roll wraps |
Directions:
1. Add the oil to a large skillet or deep pot then add carrots and soy sauce and let sauté over medium high heat for about 5 minutes. Add the diced snow peas and let sauté for another five minutes.
2. Turn the heat up to high and add the sprouts, diced tofu, rice, and the rest of the seasonings. Let sauté for another 5-8 minutes until everything is heated through. Remove from heat.
3. Separate the egg roll wraps (you'll find it's much easier to do this before you start trying to fill them then after).
4. Add 1 to 1 1/2 heaping tablespoons of the sauté to each egg roll wrap and wrap them up according to the instruction on the package.
5. Preheat oven to 325° F.
6. Place the egg rolls on a cookie sheet and bake on the top rack for about 20 minutes, or until they are browned on top. Switch to lower rack for another 20 minutes until the bottoms are browned.
7. Remove from oven and cool. Enjoy!
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