Thursday, October 16, 2014

Baked Veggie Egg Rolls

Baked Veggie Egg Rolls


1 cup shredded cabbage
1 cup shredded carrot
1 red pepper thinly sliced
1 green pepper thinly sliced
chopped cilantro
Salt and freshly ground pepper
1/2 cup brocoli chopped(optional)
4 table spoon soya sauce
2 table spoon chili sauce
2 table spoon oil
salt to taste

8-inch square spring roll wrapper
little oil for brushing


Pour oil in a pan. when oil is hot add all the veggies together and saute it for minute or two, add salt and cover it for 3 to 4 minutes.
When veggies are little cooked add sauce and black pepper and then saute again for 4 to 5 minutes.
Cabbage will leave the water so saute till all the is observed.
Now the turn the heat off and add cilantro and keep aside . Let it cool.


Now lay the spring roll wrappers on a flat surface, pointed edge toward you.

Put a spoon of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly.

Dab the top pointed edge with water and roll tightly.

Now brush oil in a spring rolls and bake it at 350F for 15 to 20 minutes.

Serve hot with any sauce or chutuny


Contact Form


Email *

Message *