Recipes / Dinner

Baked Chickpea and Veggie Egg Rolls

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Baked Chickpea and Veggie Egg Rolls

Kristi
The Cook
4 Servings
12 Ingredients
4 Comments

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.

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4 Servings
12 Ingredients
4 Comments

Ingredients

  • ½ cups dice Onion
  • 1 tablespoon mince Garlic, Cloves
  • 2 teaspoons peel and mince Ginger, Fresh
  • ½ cups dice Bell Pepper, Red
  • ⅓ cups grate Carrot
  • 1 teaspoon Black Pepper
  • ¼ teaspoons Red Pepper Flakes
  • 2 teaspoons Sesame Seeds
  • 2 cups drain Garbanzo Beans (Chick Peas), Canned
  • ¼ cups Soy Sauce, Low Sodium
  • 2 ½ cups Coleslaw (Shredded Cabbage)
  • 8 individual Eggroll Wrapper

Containers

Supplies

  • Baking Sheets
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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.
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Make From Frozen Serving Day Directions

Bake

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
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Make It Now Cooking Directions

Stove Cook

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.

Categories

vegetarian, spring, summer, winter, fall, fish-free, shellfish-free

Categories

vegetarian, spring, summer, winter, fall, fish-free, shellfish-free

4 Comments

Join the discussion

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

    Reply

  2. 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!

    Reply