"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Easy Egg Rolls Recipe

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This recipe for Easy Egg Rolls, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. sesame oil
1-1/2 cups matchstick-cut carrots
1-1/2 cups vertically sliced red onions
1-1/2 cups chopped green onions
1-1/2 cups thinly sliced shitake mushroom caps (optional)
1-1/2 cups red bell pepper, cut into thin strips
1 tbsp. soy sauce
1 tbsp. sweet red chile sauce
8 egg roll wrappers
Cooking spray

Directions:
Directions:
Preheat oven to 425.

Heat oil in a large nonstick skillet over medium-high heat. Add carrots, red and green onions, mushrooms and pepper; saute 3 minutes or until slightly tender. Remove from heat; stir in soy sauce and chile sauce. Cool 5 minutes.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), spoon about 1/3 cup vegetable mixture into center of each wrapper. Fold lower right corner over vegetable mixture; fold lower left and top right corners over vegetable mixture. Moisten top left corner with water; roll up jelly-roll fashion. Coat spring rolls with cooking spray; place rolls, seam side down, on a baking sheet. Bake at 425 for 18 minutes or until golden brown, turning rolls over halfway through baking time.

Number Of Servings:
Number Of Servings:
8 egg rolls
Personal Notes:
Personal Notes:
Eryn and Kate said these were much better than the frozen egg rolls we've bought from the grocery store! The best part is they are not hard or terribly time consuming to make. I also think you could use whatever vegetables you have on hand, as long as everything is thinly sliced.

 

 

 

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