Baked Vegetable Egg Rolls with Sweet and Sour Sauce

OK, once again,  this picture was taken after considerable wine consumption.  As before, since these were baked and not fried, they do not have the same crunch as what you would find at a Chinese restaurant .  Regardless, these were very tasty along with the sweet and sour sauce. (shown at the bottom of this page)

1 teaspoon olive oil

2 cups savoy cabbage, chopped

2 cups shredded carrots

2 cups bean sprouts

1 teaspoon fresh grated ginger

1 can chopped water chestnuts

2 tablespoons sliced green onion

2 tablespoons soy sauce

1 tablespoon corn starch

1/4 cup water

14 egg roll wrappers

• Heat olive oil in a large skillet over medium heat
• Add cabbage, sprouts, carrots, chestnuts and ginger and cook
• Stir frequently until vegetables begin to wilt, but still remain crispy 9 about (4 to 5 minutes)
• Mix the corn starch with the water and mix thoroughly
• Add the corn starch mixture and soy sauce to the pan along with the green onions
• Cook for an additional 1 - 2 minutes, or until the sauce thickens
• Remove from heat and let cool
• Place 2 tablespoons of the cooled mixture on the center of the egg roll wrap
• Fold the bottom up over the filling
• Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito
• Preheat the oven to 400 degrees
• Spray a baking sheet with cooking spray
• Place the egg rolls on the sheet (making it look like an envelope) and then spray the top of the egg roll with cooking spray
• Place in the oven and bake for 8 to 10 minutes, then turn them over
• Bake for an additional 5-7 minutes or until crispy and golden brown

In case you are wondering, that is not my finger.  My friend thought it would add to interest to the picture.  This sauce is quick and easy.  It tastes just as good as what you would get in a store or restaurant; all with out preservatives.

Each recipe makes 1 cup.


1/4 cup sugar or lightly packed light brown sugar
1 tablespoon ketchup
1 tablespoon light soy sauce
3 tablespoons unseasoned rice vinegar or cider vinegar
1/2 cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water

• Combine sugar, ketchup, soy sauce, vinegar and water in a small sauce pan
• Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar
• Give the corn starch a stir and then add to the pan
• Continue cooking, stirring for about 15 seconds, or until the sauce comes to a full boil and thickens
• Remove from the heat and transfer to a serving bowl
• Set aside for 10 minutes to cool 

-Queenie Cuisine