Baked Egg Rolls - Vegetarian Lunch Version
10
Servings
11
Ingredients
0
Comments
These Baked Egg Rolls give a healthy twist to the classic egg roll. A crispy wrapper is filled with flavorful black beans, mushrooms, and cabbage for a delicious vegetarian lunch.
10
Servings
11
Ingredients
0
Comments
Ingredients
- 2 cups drain and rinse Black Beans, Canned
- 2 teaspoons mince Garlic, Cloves
- 2 teaspoons Ginger, Ground
- 4 tablespoons Soy Sauce
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 1 cup Coleslaw (Shredded Cabbage)
- 1 cup dice Onion
- 1 cup dice Mushrooms
- ¼ cups chop Cilantro, Fresh
- 20 individual Eggroll Wrapper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
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?
- In large bowl, mix beans, garlic, ginger, soy sauce, salt, and sugar.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In large bowl, mix beans, garlic, ginger, soy sauce, salt, and sugar.
- Combine with coleslaw mix, onions, mushrooms, and cilantro.
- Place about two Tablespoons of filling in center of each egg roll wrapper. Roll according to package instructions.
- Place on greased baking sheet.
- Bake at 400 degrees for 20 minutes, turning after 10 minutes, or until hot and crispy.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- 2 egg rolls Amount Per Serving
- Calories
- 246
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 6mg
- Sodium
- 1038mg
- Total Carbohydrates
- 48g
- Fiber
- 3g
- Sugar
- 2g
- Protein
- 10g
- WW Freestyle
- 5