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Baked Chickpea and Veggie Egg Rolls

We adore egg rolls, but with my unfortunate celery allergy and dislike of meat, I rarely get to enjoy egg rolls at restaurants. I was excited to find this easily convertible Baked Shrimp and Veggie Egg Rolls recipe. I replaced the shrimp with diced chickpeas and, if you like, you can add a bit of vegan fish sauce to “shrimp” it up a bit.

Baked Chickpea and Veggie Egg Rolls

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Eat, Laugh, Love

Ingredients:

  • 2 cups finely chopped, cooked chickpeas
  • 1 tablespoons finely minced garlic
  • 2 teaspoons grated fresh ginger
  • 2.5 cups finely chopped green cabbage, Napa Cabbage, or coleslaw mixture
  • 0.5 cups finely chopped onion
  • 0.5 cups diced bell pepper
  • 0.33 cups minced carrot
  • 2 teaspoons sesame seeds
  • 1 teaspoons freshly ground black pepper
  • 0 to taste Crushed red pepper flakes to taste
  • 0.25 cups soy sauce
  • 2 tablespoons sesame oil
  • 8 each square egg roll wrappers, 7 inch size

Directions:

Preheat oven to 400 degrees In a large skillet, sauté the onion until it turns translucent, but do not allow it to brown. Add the garlic and ginger and cook 30 seconds. Add remaining vegetables and cook until softened. Season with black and red peppers and add sesame seed. Add cooked chickpeas and combine. Once the chickpeas are hot, add in soy sauce and cabbage, a handful at a time, mixing well after each addition. Once the cabbage has wilted, remove the skillet from the heat. To assemble, lay out an egg roll wrapper on the counter. Place about 1/3 to 1/4 cup of the chickpea and veggie mixture onto the wrapper. Fold in the left and right side corners towards the center, and then fold up the bottom corner. Roll from the bottom up, so that the filling is contained. Brush the remaining (top) corner with a little water and roll. Bake at 400 degrees for about 15 minutes. Spritz with oil and continue baking until slightly browned, another five minutes.

Freezing Directions:

Prepare rolls WITHOUT BAKING. Flash freeze on cookie sheet. Divide among gallon freezer bags and freeze. To serve: Thaw. Bake at 400 for 15 minutes. Spritz with oil and bake another 5 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekermann

5 Responses to “Baked Chickpea and Veggie Egg Rolls”

  1. [...] Today’s This Week’s Cravings theme is SEAFOOD RECIPES and I’m sharing these Mock Shrimp and Veggie Egg Rolls, delicious and nutritious…they’re baked! AND crispy! [...]

  2. Marilyn says:

    This recipe’s directions called for cooked shrimp. I thought these recipes are vegan. Was this a mistake? Please clarify.

  3. Corinne says:

    In the directions the shrimp ingredient is still being used even though it was changed to chickpeas in the ingredients listing. I think that was the confusion. Using the chickpeas the recipe and switching to spring roll wrappers (check the label) would make this vegan. Sounds yummy!

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