Baked Vegetable Egg Rolls

Here's another delicious Hors d'oeuvre for Super Bowl Sunday that is sure to SCORE BIG with your guests. 

                   Baked Vegetable Egg Rolls

 

ingredients:
napa cabbage thinly sliced
2 carrots grated
1 red pepper, cored and thinly sliced
1 shallot, minced
bean sprouts
2 stalks of celery, thinly sliced on an angle
italian parsley (optional)
soy sauce
ginger, grated with microplane zester
canola oil
large egg roll wrappers

directions:
Preheat your oven to 400 degrees. In a large skillet add 2 tablespoons of canola oil and saute the shallots until tender, not browned.  Add the cabbage, celery, red pepper and carrots and cook until tender, constantly stirring.

Add bean sprouts, ginger (as much or little as you like) and italian parsley, soy sauce (once or twice around the pot) and cook for few minutes until everything has married together and is tender. 

Take off the heat and let cool.  Lay one wrapper and add 2 tablespoons of vegetable mixture down the center of the square.

Dab a little water around the outside of the square and fold one side over the filling.

Now, fold the other side over the filling and do the same with the remaining two sides.  Wet the seams of the egg roll and press firmly so that it adheres well.

Spray your baking sheet with Pam (or any cooking spray) and lay the egg rolls on it, seam side down.  Spray the top of the egg rolls with Pam and place in oven.  Cook until the bottoms are browned, approx. 8 minutes.  Turn them over and bake for another 8 minutes or until browned and crispy.

Remove from oven and  drain on paper towel.  Serve whole or slice on the bias.

Remember ... the fun of cooking is creating a dish with ingredients you enjoy! If there are vegetables you don't like in this recipe, switch them out for ones you do.  Cooking is about being creative and having fun.  Make it happen ... You can do it!!!


Enjoy and Bon Appetit! and Go team!


** the secret ingredient is lots of love ღ