Description
A healthy version of the popular takeout appetizer. Veggie egg rolls are baked, not fried!
Ingredients
- 1 teaspoon Olive Oil
- 2 teaspoons Sesame Oil
- 1 Tablespoon Chopped Fresh Ginger
- 3 cloves Garlic, Chopped
- 1 whole Shallot, Chopped
- 8 ounces, weight Sliced Mushrooms
- 3 cups Shredded Cabbage (or Cole Slaw Mix)
- 1 cup Canned Stir Fry Vegetables Or Water Chestnuts, Drained, Rinsed And Chopped
- 2 Tablespoons Soy Sauce
- 4 Tablespoons Hoisin Sauce
- 2 teaspoons Chili Garlic Sauce Or Sriracha
- 12 whole Wonton Wrappers
- 1 Tablespoon Olive Oil
Preparation
Heat the olive and sesame oil in a skillet over medium low heat. Add the ginger, garlic, and shallot and sauté for about two minutes. Add the sliced mushrooms and sauté for an additional two minutes until the mushrooms and cook until they start to soften. Add the cabbage or coleslaw mix and stir to combine. Cook until the cabbage starts to wilt down. Add the stir fry vegetables, soy sauce, Hoisin sauce, and chili garlic sauce, stir well. Saute until the cabbage is cooked through. Taste for seasoning and adjust with soy sauce and chili garlic sauce.
Preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone mat.
Set the wonton wrapper stack on your work surface and cover with a damp paper towel. Pull off one wrapper and set it on your work surface (keep the others covered until you are ready for them). Place the wrapper with one of the points facing away from you. Place about three tablespoons of the cabbage mixture towards the bottom of the wrapper. Pull the bottom corner of the wrapper over the filling, tuck in the side corners and roll it up to close. Secure the top corner closed by wiping a dab of water on it with your finger. Place the roll seam side down on the baking sheet. Continue until you have used all the filling.
Brush the top of the rolls with a thin layer of olive oil. Bake for 15-20 minutes, turning over once, until brown and crispy.
