Baked Vegetable Egg Rolls

Name: Baked Vegetable Egg Rolls
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 2
Cuisine: Chinese, Asian
Ingredients: 473 milliliters bean sprouts; 473 milliliters shredded carrots; 1 Tbsp corn starch; 14 x egg roll wraps; 1 teaspoon fresh ginger, grated; 2 Tbsps green onions, sliced; 2 servings Sweet chili dipping sauce or sweet and sour sauce; 1 teaspoon olive oil; 473 milliliters savoy cabbage, chopped; 2 Tbsps soy sauce; 59 milliliters water; 1 x water chestnuts, chopped

The recipe Baked Vegetable Egg Rolls is ready in roughly 14 minutes and is definitely an awesome dairy free option for lovers of Chinese food. This recipe serves 2. One serving contains 420 calories, 17g of protein, and 4g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have soy sauce, carrots, ginger, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre.

Ingredients

Servings:

473milliliters

bean sprouts 473milliliters

shredded carrots 1Tbsp

corn starch 14

x egg roll wraps 1teaspoon

fresh ginger, grated 2Tbsps

green onions, sliced 2servings

Sweet chili dipping sauce or sweet and sour sauce 1teaspoon

olive oil 473milliliters

savoy cabbage, chopped 2Tbsps

soy sauce 59milliliters

water 1

x water chestnuts, chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.