Asian Vegetable Egg Rolls with Garlic-Ginger Dipping Sauce
Here is a fabulous vegetarian egg roll recipe that is baked instead of fried. A light coating of cooking spray before baking yields crispy egg rolls every time! Serve them with the flavorful garlic-ginger dip.
- 2 tablespoons canola oil
- 4 cups bean sprouts, rinsed and patted dry
- 3 cups shredded cabbage
- 2 cups shredded carrots
- 1 cup snow peas, finely chopped
- 6 green onions, finely chopped
- 2 tablespoons brown sugar
- 2 teaspoons minced fresh ginger
- 3 large cloves garlic, minced
- 1/2 teaspoon five spice powder
- 3 tablespoons reduced-sodium soy sauce
- 16 large wonton skins
- 1 piece (1-inch) fresh ginger, peeled
- 2 cloves garlic, minced
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar
- 1/2 cup sliced green onions
1. Add 2 tablespoons oil to wok. Heat over high heat. Add bean sprouts, cabbage, carrots, snow peas, 6 green onions, 2 tablespoons brown sugar, 2 teaspoons ginger, 3 cloves garlic and five spice powder. Stir-fry over high heat for 3 to 5 minutes or until vegetables are crisp-tender. Stir in 3 tablespoons soy sauce. Heat through. Drain off excess liquid. Cool slightly.
2. Fill the wonton skins according to package directions. Place, seam side down, on two baking sheets coated with cooking spray. Lightly coat tops of egg rolls with additional cooking spray. Bake at 425°F for 15 to 20 minutes or until golden brown and crispy.
3. Meanwhile, for dipping sauce, in food processor place 1-inch piece of ginger and 2 cloves garlic. Cover and process until finely chopped. Add 3/4 cup soy sauce, vinegar, sesame oil and 2 teaspoons brown sugar. Pulse just until combined. Spoon into very small individual bowls. Sprinkle 1/2 cup green onions on top. Serve with egg rolls.