baked egg rolls
Friday, September 07, 2012
Vegetarian Baked Egg Rolls
egg roll wrappers
1 small organic cabbage or 1/2 of a large cabbage
1 package of broccoli slaw (or very small pieces of fresh broccoli and grated carrot)
olive oil or cooking spray
Wash and slice the cabbage. Spray the bottom of a deep skillet or dutch oven with cooking spray, or pour about a tsp of oil into the bottom. Saute the sliced cabbage and broccoli slaw until tender, (about 7 to 10 minutes.) Season with soy sauce, salt, and pepper to taste.
Preheat the oven to 350 degrees F. Put some water (around a 1/3 of a cup) in a small bowl. Open the egg roll wrappers, remove one, and cover the rest loosely with a piece of plastic food wrap to keep them from drying out. Place the egg roll wrapper on a smooth cutting board. Angle it so that one of the corners of the egg roll wrapper is pointing up. Place a large spoonful of sauteed cabbage and broccoli slaw onto the middle of the egg roll wrapper. (See photo below.) Dip your fingers into the bowl of water, then wet the top and side corners of the egg roll wrapper (on the side that's face up). Take the bottom corner (the one that's pointing toward you) and lap it over the cabbage-slaw filling. Next take one of the two side corners and lap them over the filling. Repeat with the other side..