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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.
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Baked Veggie Egg Roll
Grated veggies inside an spring roll wrapper and baked.
Baked Veggie Egg Roll
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Rating: 5
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Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-heat the oven at 375 degrees.
  2. Line a baking sheet with parchment paper and drizzle oil.
  3. 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.
  4. 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.
  5. Add the dressing and continue to cook for another minute.
  6. Transfer to dish for cooling.
  7. Lightly brush wonton with water and add 3-4 tablespoon of the filling along one edge, roll up tightly.
  8. Bake egg roll for 12-15 minutes until golden.
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