It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a wonderful alternative to less healthy versions. —Pamela Thomas, Watchung, New Jersey
Vegetable Egg Rolls
herbes de Provence
Vegetable Egg Rolls
Prep Time
25 min
Cook Time
20 min
Yield
14 servings
Ingredients
- 1 large green pepper, cut into thin strips
- 1 cup cut fresh green beans
- 1 tablespoon olive oil
- 1-3/4 cups shredded cabbage
- 1 cup chopped fresh broccoli
- 1 cup shredded zucchini
- 1 tablespoon plus 3/4 teaspoon herbes de Provence
- 1 teaspoon pepper
- 14 egg roll wrappers
- SAUCE:
- 1/4 cup apricot preserves
- 1/4 cup orange marmalade
- 1-1/2 teaspoons grated orange zest
- 1-1/2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon lime juice
- 1/4 teaspoon chili garlic sauce
Directions
- In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer.
- Place 3 tablespoons vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
- Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once.
- Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.
Nutrition Facts
1 egg roll with 1 teaspoon sauce: 142 calories, 2g fat (0 saturated fat), 3mg cholesterol, 217mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
