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Baked "Egg" Rolls

                        

Ingredients

1 tsp   Garlic puree

2 T      Olive oil "light"

4 cup   Carrots, finely julienned

4 cup   Cabbage, finely sliced

2 cup   Bamboo shoots, julienned

2 T      Soy sauce or liquid aminos

1 cup   Burger-style crumbles (or Mock duck, chopped)

1 T      Instant Clear-Jel (instant food thickener)

3 T      Water

28       Egg roll skins, dairy-free

  

Directions

Sauté garlic in oil.. Add carrots, cabbage, bamboo shoots, soy sauce and burger.  Stir-Fry until crisp tender.  Combine Clear-Jel and water and mix with beaters until mixture is smooth, then set aside. Place approximately 3T of filling on each egg roll skin.  Roll up firmly halfway, tuck ends under, then continue to roll to the edge.  Use a small dab of the Clear-Jel mixture under the edge to "glue" the end of the wrapper shut.  Place on a baking sheet prepared with cooking spray.  Leave space between each egg roll.  Spray each egg roll with olive oil flavored cooking spray.  Bake at 350° F, 15 minutes.  Remove from oven and turn egg rolls over and spray again.  Bake an additional 15 minutes. Serve with Sweet & Sour Dip. (see under sauces)  Yield:  28 rolls

 

 


 

Recipe reprinted with permission from:
Tastefully Vegan, Creative Vegetarian Cooking by Gerard and Kathryn McLane, 2001
To purchase cook book:  Price list & order form

The goal is to present healthful whole plant based recipes free of cholesterol and animal fat, and made of primarily unrefined, readily available foods.  (c) 2003 by LifeLong Health. All rights reserved.
 

 

 
 
 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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