Baked Vegetarian Egg Rolls


  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 4 c thinly sliced cabbage
  • 2 c grated carrots
  • 2 c fresh bean sprouts
  • 2 c thinly sliced fresh shitake mushrooms
  • 2 tsp. cornstarch
  • 1 tbsp. water
  • 1 tbsp. Braggs Liquid Aminos or light soy sauce
  • 1 tsp. brown sugar
  • 10 egg roll wrappers
  • 1 tsp. cooking oil
  • cooking spray


  1. In a skillet, add cooking oil and saute the first six ingredients. Cook and stir over medium heat until vegetables are tender.
  2. In a small bowl, mix the cornstarch, water, soy sauce, brown sugar. Add into the vegetable mixture. Cook until the mixture is thickened. Remove from the heat and cool it down.
  3. Add a spoonful of the vegetable filling onto the bottom part of one egg roll wrapper, leave about an inch of space from the seam. Fold the bottom of the wrapper and then both sides toward center and then roll tightly from bottom up.
  4. Spray baking pan with cooking spray. Arrange eggrolls on the pan and lightly spray with oil. Bake at 400° for 15-18 minutes or until lightly browned.
  5. Enjoy and eat healthy!

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