Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon oil (avocado or canola oil)
  • 4 cups broccoli slaw
  • 1 cup edamame (defrosted)
  • 1/4 cup green onions (sliced)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 20 egg roll wrappers
  • cooking spray

Instruction

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with cooking spray.
  • Over medium-high heat, heat oil in a large skillet. Add in broccoli slaw, green onions, and edamame, stirring until crisp-tender--about 5 minutes. 
  • Add in garlic, ginger, soy sauce, and vinegar and saute for another 2-3 minutes. Take the vegetable mixture off the heat.
  • Brush the outer edges of the egg roll wrapper with water. Fill each egg roll with 1/4 cup loosely packed vegetable filling. Roll up the rolls like an envelope. 
  • Place the egg rolls onto a prepared pan and spray with cooking spray.
  • Bake for 18-20 minutes or until crispy and browned, flipping egg rolls at the 10 minute mark. Serve with the dipping sauce.