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What's Up Magazine

Vegetable Egg Rolls

Feb 05, 2013 09:01PM ● By Anonymous



10 egg roll wrappers
12 ounces broccoli slaw
6 to 8 sliced water chestnuts, chopped
1 small carrot, julienned
2 green onions, chopped
1/2 inch knob of fresh ginger, peeled and grated
1 clove garlic, minced


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a bowl, combine broccoli slaw, water chestnuts, carrot, green onion, ginger and garlic and mix well. Lay out your egg roll wrappers on a clean, dry surface. They should be laid out in a diamond shape. Scoop 1 to 2 tablespoons of the broccoli mixture into the bottom third of the egg roll wrapper, staying an inch away from the edge. Fold the bottom of the wrapper up over the broccoli mixture, as if you were folding an envelope. Fold the two sides of the wrapper over on top of the bottom fold. Roll the rest of the egg roll tightly to form a tube. Lay the egg roll seam side down on the parchment paper and repeat this process with the remaining wrappers and filling. Bake egg rolls for 15 minutes then flip them over. Bake for another 10 minutes until golden brown. Makes 10 servings.