Sunday, June 11, 2017

Veggie Egg Rolls #SundaySupper

Baked Veggie Rolls
Incorporating enough vegetables in your child’s meal can be a pretty daunting task day after day. My kids are grown and have their own families now but I remember all too clearly the challenge. I found that being matter a fact about our meals and eating vegetables myself was also key. One thing I did notice was that the kids loved to dip their food into sauces, and so recipes like this came in handy.

For today’s post I made Baked Veggie Egg Rolls. In this recipe I purchased the carrots already sliced into matchsticks, bean sprouts, and then a prepared packaged slaw (how convenient). For these egg rolls I made a soy based sauce, no spice and I bought the egg roll wrappers from the produce section of the grocery store. Kids naturally seem to like carrots, maybe because they are sweet. The veggies are lightly sautéed, drained and then left to cool. The egg wrappers were surprisingly easy to roll. Turn the wrapper until one of the points are facing you, add in 1 to 2 heaping tablespoons of the sautéed veggies, lightly add water to the edges to roll and seal. Then into the oven, in which they are turned halfway through and there you go. A wonderful family snack or meal.

It’s a Sunday Supper post again. Many thanks to our event manager, Cricket of Cricket’s Confections, and this week's host, Anne from Simple and Savory. Today’s event is all about your best kid friendly veggie recipes. Now the recipes don’t have to be vegetarian, just loaded with veggies.


yield: 12 to 14 piecesprint recipe

Baked Veggie Egg Rolls

INGREDIENTS:

Dipping Sauce
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon sesame seeds (toasted)
For the Egg Rolls
  • 1 package egg roll wrapper (I found mine in the produce section of the grocery store)
  • 2 cloves garlic, minced
  • 1-inch knob of ginger, minced
  • 1 cup organic julienned carrots
  • 2 cups mung bean sprouts
  • 1 package cabbage slaw 8.75 ounces
  • 2 stalks scallions, thinly sliced

INSTRUCTIONS:

To Prepare Dipping Sauce
  1. Whisk together the soy sauce, lime juice and sesame seeds, set aside.
To Prepare Egg Rolls
  1. Preheat oven to 400 degrees. Lightly grease bottom of a large baking dish with canola oil or baking spray.
  2. In a large skillet, heat 2 Tablespoons olive oil over medium-high heat. When hot add garlic and ginger, sauté about 1 minute, stirring constantly.
  3. Add carrots, mung beans and slaw and stir fry till just tender, 2 to 3 minutes. Stir in 1 to 2 tablespoons of dipping sauce and scallions. Remove from heat, drain liquid, set mixture aside to cool.
  4. Take one egg roll wrapper and place on a cutting board with one of the points facing toward you. Spoon 1 heaping tablespoon of the filling into the middle on a diagonal. Fold the bottom corner over the filling tightly. Then take the side corners and fold tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the egg roll tightly. Place in a baking dish seam side down. Repeat until mixture is gone.
  5. Lightly brush egg rolls with canola oil. Bake, turning once halfway through, until browned and crisp about 20 to 25 minutes.
  6. Serve the rolls with the dipping sauce.
Created using The Recipes Generator

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

50 comments:

  1. These baked veggie egg rolls look superb dear. I am tempted to have a bite.This will be a perfect breakfast for us for a weekend. I will try out the recipe. Thanks for sharing.

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    1. Thanks Ritu, hope you get the chance to enjoy this.

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  2. I never baked an egg roll. What a great alternative!

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    1. Thanks Cindy, we are trying to cut out all fried food right now, but these were great baked.

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  3. Delicious! This might trick my husband to eat some veggies too. I love that these are baked...so much healthier!

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    1. I still have to trick my kids about some veggies, whatever works! thanks, Angie!

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  4. Vegetable egg rolls have always been my favorite! I wish I had read your post before now. I was searching for egg roll wrappers a week ago and could not find them. It took forever to realize they were with the produce.

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    1. Thanks Laura! glad you found them, every store I have been to they all carry them in the produce, before that I had a hard time finding them too!

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  5. Oh, boy, these look terrific for the young AND old!! Adding a dipping sauce is a great idea, too!

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    1. Thanks Liz, the sauce is what makes them in my book. Take care!

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  6. These look great! I love egg rolls!

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  7. I love egg rolls and yours look delicious and easy to make. Super!

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    1. Thanks Gerlinde, these were pretty simple to make.

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  8. I love egg rolls too, Cheri! Love all the fresh veggies in these and the packaged slaw really helps cut down on prep work!

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    1. Thanks Susan, i even bought the carrot julienned;)

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  9. I've never heard of baked egg rolls...and I don't know why. It's like I could've had a V8 moment. Your egg rolls are brilliant. Of course, I'm saving the recipe =)

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  10. Hi Cheri,
    I used to make deep fried veggie egg roll but seeing yours a baked version looks so yummy ... and healthier too.

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    1. Thanks Karen, they crisped up real good in the oven, maybe not as much as if fried but they were good.

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  11. These looked so good when I saw them in Instagram, but I thought, "Just say no to fried food!" Now I am so glad to see they are baked! Must try them!

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    1. haha! every summer when we first get to Oregon we had been eating many meals of fish and chips, this year we are doing all grilled fish with a salad.

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  12. I like that these are baked. I must buy some more spring roll wrappers to try this.

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    1. Thanks Tandy, we are trying to make this a summer of no fried foods;)

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  13. These look wonderful, Cheri. I normally steer away from egg rolls because I think of them as fried. What a great idea to bake them! And you make it easy by starting with prepared ingredients. I will try these very soon. Thanks so much. D

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    1. Thanks Dena, my husband and I are trying to stay away from fried food this summer.

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  14. I have never made these myself, I've always thought it's a bit too much effort, but these look so good I should really give it a try!

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    1. Thanks Caroline, I purchased all the veggies already cut and that makes a big difference time wise.

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  15. It has been forever since I made egg rolls - and I love how you stuffed so many wonderful vegetables in yours and then baked them! What a great treat! Have a wonderful week Cheri and thanks for sharing this lovely recipe.

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  16. My whole family would go crazy over these. I'm sure I'd have to double or triple the recipe. I love that they're baked!

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    1. Thanks Chris, kids really seem to like them and may or may not notice all the veggies;)

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  17. Oh wow!! I don't know why I never think of baking egg rolls, a lot less tiring! These look so good!

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    1. Thanks Mary, they really are easier to make and bake;)

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  18. These egg rolls look delicious, all the vegetables wrapped in a crispy layer...I could eat lots of these...
    Have a wonderful week ahead Cheri :)

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    1. Thanks Juliana, having a great week, you too!

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  19. I love your spring egg rolls they are certainly delicious for a Sunday supper - or any other day too, just lovely Cheri 8)

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    1. Thank you Merryn! appreciate you stopping by.

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  20. i've never worked with egg roll wrappers, but your creation here looks fantastic! i'm tempted to seek them out and finally try them myself!

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    1. Thanks Grace, hope you give them a try, the beauty of wrapping your own is that you can add whatever veggies you want;)

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  21. I haven't made egg rolls in ages! These sound sooo good! I feel like I would eat a few too many... lol

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  22. I love that you baked these! I haven't made egg rolls in forever, since I don't fry much food anymore. Great idea!

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    1. Thanks Kris, my husband and I are trying to make this the summer of no fried foods, so far so good.

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  23. My boys would love these! The dipping sauce is a fun addition too. Great way to get them to eat their veggies.

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    1. My kids always loved to dip their food, lol!

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  24. Love that you baked these--they still turned out golden and beautiful. The frying is why I've always shied away!

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    1. Thanks Inger, we don't eat alot of fried food either but sometimes we enjoy too many fish and chips on the coast.

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  25. I want to make some of these, Cheri. And just maybe I'll share with the kids!! I love that they are baked. I like to play around with wonton and eggroll wrappers for desserts, but I'll definitely have to make your healthy veggie version :)

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    1. Hi Marcelle, what I like about these is that you can add any veggie you want. Take care!

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