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Recipe Box, Baked Vegetable Eggrolls

the Painted Apron

When you get tired of the turkey day leftovers, refresh your palette with these light vegetable eggrolls, they are full of fresh vegetables that you probably didn’t have for Thanksgiving, and they get their flavor punch from a sweet chili peanut paste

This is a refreshing change from heavy holiday food~

Start with an array of fresh crispy vegetables, like snow peas, cucumber, yellow pepper, bean sprouts and give them a quick saute or steam to soften

Make the sauce by combining sweet chili sauce, soy sauce, peanut butter and a dash of rice vinegar

Taste and adjust  to your liking

Spread a layer of sauce over eggroll wraps, leaving a border all the way around

Place a generous spoonful or 2 of veggies on the lower 1/3 of wrapper, on the diagonal.  Wet edges of wrappers with the tip of your finger dipped in water

Fold lower left corner of wrap up and over filling and fold in sides, rolling up into an “envelope style package

Place seam side down on a sprayed foil lined baking sheet

Spray with olive oil cooking spray and bake at 400.  Turn over and spray again after 10 minutes.  Rolls should be crisp and golden after about 20 minutes

Serve with additional sauce or sweet and sour sauce if desired

Print

BAKED VEGETABLE EGGROLLS

Course Appetizer, Main Course, Snack
Cuisine American, Asian
Keyword appetizer, egg rolls, vegetable egg rolls
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • yellow red or orange sweet pepper, chopped
  • 2 cups snow peas trimmed
  • 1/2 English cucumber cut into slices and then halved
  • 2 cups bean sprouts
  • 8 egg roll wrappers [found in produce department]
  • Sweet Chili Peanut Paste [see below]

Instructions

  • Lightly steam vegetables in the microwave or give them a quick saute to partially cook and soften. Cut snow peas into pieces. Combine ingredients for sweet chili peanut paste [see below]. Spread a layer of paste on each wrapper, leaving 1/2 inch border around the edges. Dip finger tip in water to moisten edges. Divide vegetable mix among wrappers, placing on the lower left corner of wrapper. Turn lower left corner of wrapper up and over filling towards center. Fold sides in and roll up, envelope style, into a package.
  • Line a baking sheet with foil and spray with olive oil spray. Place eggrolls, seam side down on foil. Spray with cooking oil spray.
  • Bake at 400 for 10 minutes. Turn and spray again. Bake for 10 more minutes or until hot and golden. Serve hot with additional sauce or sweet and sour sauce if desired.
  • Add cooked chicken, pork or shrimp if desired

Notes

Sweet Chili Peanut Paste
1/2 cup peanut butter
1/4 cup sweet chili sauce [in Asian section of grocery near soy sauce]
1/8 cup soy sauce
2 dashes of rice vinegar
Combine ingredients in a small bowl, and stir well to combine. TASTE a little with the tip of a spoon and adjust flavors. To add more heat sprinkle in a scant amount of red pepper.

for another printable version of Baked Vegetable Eggrolls click here

This is a recreation of

Spring Roll Wraps with Sweet Chili Peanut Paste

This baked version is lighter in calories than a fried eggroll , and it is served hot rather than cool.  Either way, this combo is delightful and a refreshing change from standard fare

Enjoy!

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