Vegan Egg Rolls v2 (Baked, Not Fried!)

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I love making egg rolls, okay really they are technically spring rolls, but I am no longer into deep frying anything! So, I am coming up with baked versions of all of my favorites, like these baked little numbers with Twin Dragon VEGAN egg roll wrappers! You can add anything you want. Today, I switched up snow peas for scallions. And of course, no egg roll is complete without homemade duck sauce.

Egg Rolls, makes 6 to 8
1/2 head of cabbage, shredded
2 carrots, shredded
3 scallions
2 tablespoons tamari
1/2 tablespoon arrowroot (or cornstarch)
6 to 8 vegan wonton wrappers
Water, as needed
Oil, as needed

Shred the cabbage and carrots and water sauté until they start to soften up. Thinly slice the scallions and add the pan.

Whisk together the tamari and arrowroot powder. Add to the vegetables and mix well. Take off the heat and let cool for a few minutes.

Preheat the oven to 375.

Set the wonton wrapper down in front of you so it is in a diamond shape. Brush water around the edges and place about a tablespoon (maybe more, eyeball it) of the mixture in the bottom corner. Roll it once and then tuck in each side. Keep rolling until done.

Brush both sides with oil and bake for 20 to 25 minutes until nice and brown. Enjoy!

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