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Vegetable Egg Rolls

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. —Pamela Thomas, Watchung, New Jersey
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    14 servings

Ingredients

  • 1 large green pepper, cut into thin strips
  • 1 cup cut fresh green beans
  • 1 tablespoon olive oil
  • 1-3/4 cups shredded cabbage
  • 1 cup chopped fresh broccoli
  • 1 cup shredded zucchini
  • 1 tablespoon plus 3/4 teaspoon herbes de Provence
  • 1 teaspoon pepper
  • 14 egg roll wrappers
  • SAUCE:
  • 1/4 cup apricot preserves
  • 1/4 cup orange marmalade
  • 1-1/2 teaspoons grated orange zest
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon chili garlic sauce

Directions

  • In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer.
  • Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
  • Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once.
  • Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts
1 egg roll with 1 teaspoon sauce: 142 calories, 2g fat (0 saturated fat), 3mg cholesterol, 217mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 4g protein.

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