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Vegan Egg Rolls
Lisa

Vegan Egg Rolls

These baked Vegan Egg Rolls are so simple to make and are a healthy plant based dinner or appetizer.
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Prep Time 45 minutes
Cook Time 0 minutes
Baking Time 20 minutes
Total Time 1 hour 5 minutes
Course: Main Course, vegan
Cuisine: American, Chinese
Ingredients Method

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.

Method
 

  1. Preheat oven to 350°F.
  2. Clean and cut up the cabbage and the carrots.
  3. In a large stock pot add cabbage, carrots and the remaining ingredients.
  4. Cook at a medium high heat for about 10 to 15 min. or until carrots are tender and then remove from heat.
  5. 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
  1. 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.
  2. Open the package of egg rolls and set along side the large pot for quick assembly.
  3. Place a large spoonful of the cooked cabbage onto the egg roll wrap, roll and seal the wrapper edge with water.
  4. After you have filled the sheet with the egg rolls brush olive oil on each roll and place in oven.
  5. Bake for 10 minutes and then rotate baking sheet and bake for another 10 minutes or until it is golden brown.
  6. Once the egg rolls are a golden brown, remove the baking sheet from the oven.
  7. Serve warm with a side of rice, topped with a sauce of your choice.