Baked Egg Rolls

Egg rolls - yum! D. took me out to lunch a week or so ago and the yummy egg roll made me wonder if I could make those at home, healthier.  Here are the results of that wondering.

1/2 head of cabbage shredded

1 carrot - grated

3 or 4 med. broccali heads diced

3 cloves garlic minced

1/2 bag fresh bean sprouts or 1 can bean sprout

3/4 c. chicken broth

Coconut oil about 1-2 Tbl. 

3 TBL liquid aminos, coconut aminos (use soy sauce if you don't have either of these)

1/4 tsp ginger or 1/2 tsp fresh grated ginger

To seal:  1 beaten egg

In large skillet saute garlic in olive oil for 1-2 minutes.  Add chopped veggies and chicken broth.  Steam veggies, stirring occasionally.  When veggies are tender but still firm add soy sauce and ginger and stir to distribute evenly.  Cook, 1-2 minutes more and then strain off liquid.

Lay out egg roll wrapper.

 These can be found in the produce section of the grocery store.

Place 1 heaping tablespoon of mixture on corner of egg roll.

Fold wrapper over and pull til snug.

Roll once. Dab egg mixture on roll and fold corners toward the each other over roll.  

Rub egg mixture on remaining corner and continue rolling.

After all egg rolls are done, place I rub coconut oil in my hands and then cover the surface of each egg roll .
Place oiled egg roll on parchment covered or greased cookie sheet.

UPDATE: My sister made these and didn't even rub oil on them and they were still crunchy and yummy. The texture isn't the same as a deep fried egg roll, but then the calorie count isn't either, right? :)

Bake at 400' for 20-30 minutes.

We like to dip ours in a mix of cocktail sauce and hot spicy Chinese mustard.