Ingredients
Filling Ingredients
- 1 bag Cole Slaw Mix Typically contains shredded cabbage and carrots.
- 1 teaspoon Minced Garlic
- 1/4 teaspoon Ground Ginger
- 2 tablespoons Soy Sauce
- to taste Salt and Pepper For seasoning.
Wrapping and Baking
- 12 Egg Roll Wrappers Look for these in the refrigerated section.
- Cooking Spray Olive oil or vegetable oil For greasing the baking sheet.
Method
Preparation of Filling
- In a large mixing bowl, combine the cole slaw mix, minced garlic, ground ginger, soy sauce, salt, and pepper. Mix well until everything is evenly coated.
Wrapping Egg Rolls
- Take an egg roll wrapper and place it on a clean surface with a corner pointing toward you.
- Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll it away from you tightly to enclose the filling. Use a little water to seal the edges.
- Repeat this process until all wrappers are filled and rolled.
Baking Process
- Preheat your oven to 425°F (220°C).
- Place the egg rolls on a baking sheet lined with parchment paper.
- Lightly spray the tops of the egg rolls with cooking spray to help them crisp up in the oven.
- Bake for 15-20 minutes, turning halfway through, until they are golden brown and crispy.
Nutrition
Serving: 2gCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 2gSugar: 1g
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
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