Vegan Egg Rolls
These baked Vegan Egg Rolls are so simple to make and are a healthy plant based dinner or appetizer.
Ingredients
- 1 package Egg roll wraps
- 1 Head Cabbage, cut up purple/red or green
- 4 Large Carrots
- 1/4 cup Creamy peanut butter
- 1/8 cup Soy sauce
- 1 tsp. Minced garlic
- 1 Small Onion optional or you can use 1Tbsp minced or powdered onion
- 1 to 2 cups Vegetable broth. Amount will depend on the size of the Cabbage.
- Salt and pepper to taste
- Olive oil To Brush on the finished Egg Rolls, before placing into oven.
Instructions
- Preheat oven to 350°F.
- Clean and cut up the cabbage and the carrots.
- In a large stock pot add cabbage, carrots and the remaining ingredients.
- Cook at a medium high heat for about 10 to 15 min. or until carrots are tender and then remove from heat.
- If wanting a gluten free meal, eliminate the egg roll wrap and serve on a bed of rice topped with your favorite sauce.
How to assemble the Vegan Egg Rolls
- Prepare a baking sheet with parchment paper and place it near the large pot along with a small bowl of water to seal the rolls once filled.
- Open the package of egg rolls and set along side the large pot for quick assembly.
- Place a large spoonful of the cooked cabbage onto the egg roll wrap, roll and seal the wrapper edge with water.
- After you have filled the sheet with the egg rolls brush olive oil on each roll and place in oven.
- Bake for 10 minutes and then rotate baking sheet and bake for another 10 minutes or until it is golden brown.
- Once the egg rolls are a golden brown, remove the baking sheet from the oven.
- Serve warm with a side of rice, topped with a sauce of your choice.