Baked Veggie Egg Roll
Grated veggies inside an spring roll wrapper and baked.
Servings: 8 servings
- 8 spring roll wrappers
- 2 cups sweet potato grated
- 1 cup carrots grated
- 1 cup cabbage red or white grated
- 3 green onions chopped
- 2 Tbps soy sauce low sodium
- 2 Tbps sesame oil
- 1 Tbps ginger fresh and grated
- 1 tbsp honey or pure maple syrup
- 1 clove garlic grated
- 2 Tbsp grapeseed oil
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.