Veggie Egg Rolls Recipe

Name: Veggie Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dark sesame oil; 1/2 cup shredded carrot; 1/2 cup diced water chestnuts; 1/2 cup diced zucchini; 1/2 cup chopped bean sprouts; 1/4 cup sliced green onions; 1 3/4 cups cooked long-grain rice (cooked without salt or fat); 1/4 cup frozen egg substitute, thawed; 2 tablespoons low-sodium soy sauce; 1 teaspoon ground turmeric; 12 egg roll wrappers; Vegetable cooking spray; Low-sodium soy sauce (optional); Hot mustard (optional)

Servings: persons

1 teaspoon dark sesame oil
1/2 cup shredded carrot
1/2 cup diced water chestnuts
1/2 cup diced zucchini
1/2 cup chopped bean sprouts
1/4 cup sliced green onions
1 3/4 cups cooked long-grain rice (cooked without salt or fat)
1/4 cup frozen egg substitute, thawed
2 tablespoons low-sodium soy sauce
1 teaspoon ground turmeric
12 egg roll wrappers
Vegetable cooking spray
Low-sodium soy sauce (optional)
Hot mustard (optional)

1
Heat oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients; saute until crisp-tender. Remove from heat. Add rice and next 3 ingredients; stir well.
2
Mound 1/4 cup rice mixture in center of each egg roll wrapper. Fold one corner of wrapper over filling, then fold left and right corners over filling. Push filling toward center of wrapper. Lightly brush exposed corner of wrapper with water. Tightly roll filled end of wrapper toward exposed corner; gently press corner to seal securely.
3
Place egg rolls on a large baking sheet coated with cooking spray. Coat tops of egg rolls with cooking spray. Bake at 350u00b0 for 20 minutes or until lightly browned. Serve warm. If desired, serve with low-sodium soy sauce or hot mustard.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon dark sesame oil, 1/2 cup shredded carrot, 1/2 cup diced water chestnuts, 1/2 cup diced zucchini, and more.

Yes, Veggie Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions