Baked Summer Veggie Egg Rolls

Fun fact of the day: egg rolls actually started in America. They were first developed in New York City in the 1930s, and two restaurants claim to be the birthplace of this ubiquitous favorite. While they share a number of similarities with classic Chinese spring rolls, these typically deep-fried bites use a thicker wrapper to create a distinctly chewy bite, and many varieties use Western vegetables as filling ingredients.

This particular recipe is a delicious way to lighten up this takeout favorite! Roasting the vegetables lends a deep flavor to the egg rolls (and it also helps get the extra water out, so you don’t have soggy rolls), and baking them gives you all the crispiness with none of the mess. Pair with your favorite dipping sauce, and you’re good to go!

Baked Summer Veggie Egg Rolls

2 medium zucchini, quartered and cut into 1/4”-thick slices

2 medium summer squash, quartered and cut into 1/4”-thick slices

12 oz button mushrooms, sliced 1/4” thick

3/4 tsp salt

3 TBSP oil, divided

1 cup shredded cabbage

2 cloves garlic, minced

1 TBSP ginger, grated

2 TBSP soy sauce

2 tsp sriracha sauce (optional)

16 egg roll wrappers

Preheat the oven to 400F, and line a baking sheet with parchment paper. Toss the zucchini, squash, and mushrooms in a bowl with the salt; let sit for 15 minutes, then pat dry with a paper towel. Toss them with 1 TBSP oil, then arrange in a flat layer on the baking sheet. Roast for 20-25 minutes, turning once halfway through. Remove from the oven; let cool before combining with the cabbage, garlic, ginger, soy sauce, and sriracha (if desired).

Lay the egg roll wrapper flat in a diamond shape. Scoop about 2 TBSP of the filling onto the wrapper, about an inch away from the bottom corner. Fold the bottom corner up towards the top corner, then roll it back slightly to pack the filling tightly. Fold the side corners together, dab the top corner with water, then roll the egg roll up to the top corner and seal. Repeat until all the wrappers are filled.

Preheat the oven to 425F. Lay the egg rolls in a single layer on a greased baking sheet, and brush the tops with the remaining oil. Bake for 15-20 minutes, until the egg rolls are golden brown and crispy. Remove from the pan, and serve hot with the dipping sauce of your choice.

Makes 16 egg rolls.

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