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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I made up these egg rolls with a spicy thai peanut sauce inside and baked them instead of fried! I hope you enjoy them! Ingredients:
1 (1 lb) package egg roll wrap (about 16) |
1/3 cup creamy peanut butter |
1 teaspoon garlic powder |
2 tablespoons fresh lemon juice |
2 tablespoons soy sauce |
1 teaspoon sugar |
1/2 teaspoon red pepper flakes |
2 tablespoons water |
1/2 teaspoon white vinegar |
2 cups green cabbage, chopped |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
Directions:
1. Preheat oven to 450 degrees F.
2. In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar.
3. Add chickpeas and cabbage; stir well to coat them.
4. Place a small amount of filling into each egg roll wrapper and roll them up.
5. Place seam side down on a non-stick baking sheet.
6. Bake for 10 minutes.
7. Take out of the oven and turn over each roll.
8. Bake for 3 or 4 more minutes then serve!
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