BAKED VEGETABLE EGGROLLS
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.