Baked Veggie Egg Roll
Grated veggies inside an spring roll wrapper and baked.
Chef Maria Cummins
spring roll wrappers
cabbage red or white
fresh and grated
or pure maple syrup
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.
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