Baked egg rolls

Baked Egg Rolls with Peanut Dipping Sauce

Photography by Alexandra Shytsman

These mini egg rolls feature two deviations from the traditional recipe. 

First, they are baked rather than fried, which is typically a healthier choice. Second, we’ve replaced the shredded pork with thinly sliced seitan, a plant-based protein source derived from wheat. Compared to meat, seitan is just as high in protein and has a chewy texture that mimics that of meat. Try serving these as an appetizer at your next party - your guests won’t think twice about grabbing seconds of this vegetarian snack.

Recipe

BAKED EGG ROLLS WITH DIPPING SAUCE

Yields 16 egg rolls

Ingredients

For the egg rolls:

  • 1 tablespoon organic cold-pressed canola oil, plus more for brushing
  • 2 cups shredded green cabbage
  • 1 cup grated carrots
  • 4 scallions, thinly sliced
  • 8 ounces seitan, sliced into thin strips
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon ground ginger
  • 16 wonton wrappers

For the dipping sauce:

  • ¼ cup smooth peanut butter
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce or tamari
  • ½ teaspoon ground ginger

Directions

  1. Preheat oven to 425 F and lightly grease a baking sheet.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add cabbage, carrots, scallions, seitan, soy sauce and ginger. and sauté until vegetables are softened, 4-5 minutes. Set aside and let cool.
  3. Lay out wonton wrappers on a clean surface. Distribute vegetable mixture evenly among wrappers; fold and wrap each egg roll, making sure to tuck in the sides; place egg rolls seam-side down on the prepared baking sheet. Brush each egg roll lightly with canola oil.
  4. Bake egg rolls until lightly golden on the outside, 15-18 minutes.
  5. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with egg rolls.

NGI was thrilled to sponsor Cherry Bombe magazine's third annual Jubilee Conference on April 10, 2016. Cherry Bombe is a beautifully designed biannual publication that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. Packets of this unique buckwheat-quinoa cherry granola were included in all of the attendees' gift bags: a special treat we created just for this exciting event. Check out the recipe for this delicious healthy snack.

VANILLA-BALSAMIC GRANOLA WITH CHERRIES

Yields 6 cups

Wet ingredients

  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons vanilla extract
  • 1 teaspoon almond extract
  • ¾ teaspoon sea salt
  • 1 vanilla bean, scraped

Dry Ingredients

  • 1 cup raw buckwheat groats
  • 1 cup rolled oats
  • 1 cup sliced almonds
  • ½ cup quinoa
  • ¼ cup chia seeds
  • 1 cup dried cherries

Directions

  1. Preheat oven to 225 F.
  2. In a medium bowl, whisk together wet ingredients.
  3. In separate bowl, combine all the dry ingredients, except for cherries.
  4. Using a rubber spatula, stir the dry ingredients into the wet ingredients. Transfer onto a parchment paper-lined baking sheet and bake until golden, about 1 hour, stirring granola every 15-20 minutes during baking.
  5. Toss in the cherries, and let cool. Store in an airtight container.

This story was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.

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