Baked Veggie Egg Rolls

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  • 1 tsp olive oil
  • 2 cups of cabbage, chopped
  • 2 cups of shredded carrots…
  • 2 tbsp green onions, sliced
  • Any other veggies you like, water chestnuts, bean spouts, etc..
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)


Heat the olive oil in a large skillet over medium heat.

Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp.

Mix the corn starch with the water and mix thoroughly.

Add the corn starch mixture and soy sauce to the pan along with the green onions.

Cook for an additional 1-2 minutes or until the sauce thickens.

Remove from heat and let cool.

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