Vegetable
Egg Rolls Recipe
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 tasty alternative to
less healthy versions.
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
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 of 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.
