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.