Description
Quick and easy baked egg rolls filled with a delightful mix of cabbage, carrots, and garlic, perfect for a snack or light meal.
Ingredients
Scale
- 1 pack Egg Roll Wrappers
- 1 cup Cole Slaw Mix (or fresh cabbage and carrots)
- 2 cloves Minced Garlic (fresh preferred)
- 1 teaspoon Ground Ginger (or substitute with freshly grated ginger)
- 2 tablespoons Soy Sauce (use tamari for gluten-free)
- to taste Salt
- to taste Pepper
- 1 spray Cooking Spray (olive oil or vegetable oil)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Mix the cole slaw, garlic, ginger, soy, salt, and pepper in a bowl.
- Place one wrapper flat, add a small spoon of filling, fold sides, roll, and seal with a little water.
- Place rolls seam-side down on the tray. Spray each roll lightly with cooking spray.
- Bake for 12–15 minutes, turn once, then bake for an additional 6–10 minutes until golden and crispy.
- Let rest a few minutes before serving.
Notes
Do not overfill the wrappers to prevent bursting. Flip halfway through baking for even crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg