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Baked Chickpea and Veggie Egg Rolls

<p>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.</p>
4 Servings Recipe By
Baked Chickpea and Veggie Egg Rolls

Ingredients

  • 1/2 cups dice Onion
  • 1 tablespoon mince Garlic, Cloves
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1/2 cups dice Bell Pepper, Red
  • 1/3 cups grate Carrot
  • 1 teaspoon Black Pepper
  • 1/4 teaspoons Red Pepper Flakes
  • 2 teaspoons Sesame Seeds
  • 2 cups drain Garbanzo Beans (Chick Peas), Canned
  • 1/4 cups Soy Sauce, Low Sodium
  • 2 1/2 cups Coleslaw (Shredded Cabbage)
  • 8 individual Eggroll Wrapper

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sauté the onion allowing it to become translucent, but not brown.
  2. Mix in the garlic and ginger, cooking for 30 seconds.
  3. Add bell peppers and carrots, cooking until softened.
  4. Season with black pepper, red pepper flakes and sesame seeds.
  5. Mix in the chickpeas.
  6. Once the chickpeas are hot, add soy sauce and cabbage, a little bit at a time, taking care to mix well in between.
  7. After the cabbage has wilted, remove the pan from the heat.
  8. Lay an egg roll wrapper flat on the counter. Place 1/3 to 1/4 cup of the mixture onto the wrapper.
  9. Fold in the left and right side corners towards the middle, and then fold up the bottom corner.
  10. Roll, starting at the bottom, so that the filling is contained.
  11. Brush the top corner with a small amount of water and roll.
  12. Bake at 400 degrees for about 15 minutes.
  13. Spray with cooking spray and bake another five minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sauté the onion allowing it to become translucent, but not brown.
  2. Mix in the garlic and ginger, cooking for 30 seconds.
  3. Add bell peppers and carrots, cooking until softened.
  4. Season with black pepper, red pepper flakes and sesame seeds.
  5. Mix in the chickpeas.
  6. Once the chickpeas are hot, add soy sauce and cabbage, a little bit at a time, taking care to mix well in between.
  7. After the cabbage has wilted, remove the pan from the heat.
  8. Lay an egg roll wrapper flat on the counter. Place 1/3 to 1/4 cup of the mixture onto the wrapper.
  9. Fold in the left and right side corners towards the middle, and then fold up the bottom corner.
  10. Roll, starting at the bottom, so that the filling is contained.
  11. Brush the top corner with a small amount of water and roll.
  12. Flash freeze on cookie sheet.
  13. Once frozen, place into indicated number of freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 400 degrees for 15 minutes.
  3. Spray with cooking spray and bake another 5 minutes.

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