VEGETABLE EGG ROLLS RECIPES RECIPES

Name: Vegetable Egg Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 14 servings.
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

VEGETABLE EGG ROLLS RECIPE: HOW TO MAKE IT

Vegetable Egg Rolls Recipe: How to Make It image

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. —Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories Appetizers

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 14 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 142 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...

Squash, Sage & Chestnut Rolls | Vegetable Recipes | Jamie ... image

Total Time 1 hours 45 minutes

Number Of Ingredients 11

Ingredients

1 kg butternut squash
1 teaspoon dried chilli
olive oil
1 onion
4 cloves of garlic
½ bunch of fresh sage
200 g vac-packed chestnuts
30 g Parmesan cheese
plain flour for dusting
500 g all-butter puff pastry
1 large free-range egg

Steps:

1. Preheat the oven to 200ºC/400°F/gas 6.
2. Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
3. Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
4. Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
5. Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
6. Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
7. Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
8. Cut each into 8 equal-sized pieces and place on a lined baking tray.
9. Brush with the egg and bake for 20 to 25 minutes until crisp and golden.

Nutrition Facts : Calories 192 calories, FatContent 11 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 19.2 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.7 g salt, FiberContent 2 g fibre

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