Baked Vegetable Egg Rolls

Check out how many calories in Baked Vegetable Egg Rolls. Get answers to all your nutrition facts questions at FitClick.
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filed under Side Dishes

Side Dishes
 
Serving size: 1 each
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 107 (5% DV)
Fat: 2g (3% DV)
Carbohydrates: 20g (7% DV)
Protein: 4g (8% DV)
Description: http://www.jennalaughs.com/2011/02/vegetable-egg-rolls.html
Ingredients:  Makes 10 servings (10 each)
1  tablespoon
 
1/4  cup
 
1/2  cup
 
1  cup
 
1/2  cup
 
1/4  cup
 
1  teaspoon
 
2  teaspoons
 
3  cups
 
3  tablespoons
 
10 
 
 

Tip: For nutritional information on all the ingredients in Baked Vegetable Egg Rolls just click on each ingredient name. Then adjust the serving size for any Baked Vegetable Egg Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat oven to 350 degrees. Line a baking sheet and set aside.

Combine oil and bell pepper, onion and carrot in a large skillet over medium heat. Stir and let cook for 5 - 7 minutes, or until tender. Add frozen corn and peas. Let warm through for a few minutes. Add spices and shredded cabbage. While the cabbage wilts, set up your egg roll station with the wrappers, a small bowl of water and the baking sheet.

Add soy sauce to vegetable mixture and stir. Cook for 3-4 more minutes then remove from heat. Place the egg roll wrapper down in front of you like a triangle, then put 1/4 cup (or less) of filling in the center of the triangle. Fold the bottom corner up over the filling, fold in both corners and moisten the top corner with some water. Roll up the egg roll and place on the baking sheet. Repeat until the vegetable mixture is gone. Line the egg rolls on the baking sheet and spray liberally with olive oil cooking spray.

Bake for 12-15 minutes or until egg rolls are browned on top.
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