This recipe is the healthy version of the traditional deep fried egg roll that you get a the Chinese buffet or Chinese take-out. In this recipe we added sweet potatoes instead of pork and we bake it instead of deep frying it. Therefore, its not only super tasty but packed with nutrients.
Baked Veggie Egg Roll
Grated veggies inside an spring roll wrapper and baked.
Pre-heat the oven at 375 degrees.
Line a baking sheet with parchment paper and drizzle oil.
In a small bowl prepare the dressing by mixing together the fresh ginger, garlic, sesame oil, soy sauce, honey or maple syrup and set aside.
In a large saute pan heat up 2 tablespoons of grapeseed oil and cook grated sweet potato, grated carrots, grated cabbage and green onions until soft for about 2 to 3 minutes.
Add the dressing and continue to cook for another minute.
Transfer to dish for cooling.
Lightly brush wonton with water and add 3-4 tablespoon of the filling along one edge, roll up tightly.
Bake egg roll for 12-15 minutes until golden.