Healthy Baked Vegan Chinese Egg Rolls
source: Steven Depolo
We used to make deep fried egg rolls, but never again. Why bother, when these are much easier to make and just as delicious tasting.
4 soy burgers, cooked one min on each side in microwave and chopped into pieces
1/2 teaspoon ground ginger
1 teaspoon garlic powder
2 tablespoons water
2 bags shredded cabbage one plain and one with carrots
1 teaspoon salt
1 – 1 1/2 teaspoons sugar
1 1/2 medium onions
2 large stalks or 3 medium stalks celery
1/4 cup soy sauce
1 teaspoon sesame oil
Preheat oven to 450 degrees.
Spray frying pan with non-stick spray. Cook all ingredients except for wrappers, oil and soy sauce till vegetables are tender. Add oil and soy sauce and cook for another minute.
Form mixture into 40 egg rolls. For instructions, see back of egg roll package.
Place a sheet of aluminum foil on a baking pan. Spray the aluminum foil heavily with cooking spray. Place egg rolls on pan. Spray tops of egg rolls heavily with cooking spray.
Bake for 8 minutes. Turn egg rolls over and continuing baking for another 7 minutes or till both sides are nicely browned.
Makes 40 egg rolls.