Crispy Veggie Egg Rolls for School Lunches
Crispy, healthy, and perfect for school lunch boxes! These veggie-packed egg rolls are easy to make and serve with a delicious sesame ginger dipping sauce.
Equipment
- Wok or Large Pan
- Baking Sheet
Ingredients
Veggie Filling
- 3 cups shredded cabbage
- 1 cup carrots, finely julienned
- 1 cup red peppers, finely julienned
- 1/2 cup green onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 12 sheets egg roll wrappers
- 1/2 tsp salt
- 1 egg, beaten (for sealing)
Sesame Ginger Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tbsp sesame oil
- 1 tbsp fresh squeezed orange juice
- 1 tbsp sesame seeds
Instructions
- Combine all dipping sauce ingredients in a jar and shake well. Set aside.
- Heat oil in a wok; sauté garlic, green onion, and ginger until fragrant.
- Add cabbage, carrots, and peppers. Season and cook until softened. Let cool completely.
- Place 2 tbsp of filling on each wrapper, roll tightly, fold ends, and seal with beaten egg.
- Fry at 350°F until golden OR bake at 425°F for 15 minutes brushing with oil.
Notes
Nutritional Information (per serving): Calories: 162, Total Carbs: 32.2g, Net Carbs: 32.2g, Fats: 2.2g, Protein: 5.7g.
