Homemade Vegetable Eggrolls

I mentioned on Monday that I made Homemade Eggrolls for a dinner party we hosted on Friday. I surprised at how easy they were, and I personally thought they turned out great! I adapted my recipe from For the Love of Cooking. 

INGREDIENTS:

-1 tsp olive oil

-4 cups classic cole slaw mix

-2 cups bean sprouts

-1 can water chestnuts {chopped}

-2 tbsp green onions {sliced}

-1 tsp ginger {grated}

-2 tbsp reduced sodium soy sauce

-1 tbsp corn starch

-1/4 cup water

-1 package egg roll wraps

-Sweet and Sour sauce for dipping

DIRECTIONS:

-Heat the oil in a large skillet. Add the cole slaw mix, bean sprouts, ginger  and water chestnuts. Cook 4-5 minutes stirring often until veggies are slightly wilted. 

-Mix corn starch and water, whisking until mixed well

-Add corn starch mixture, soy sauce and green onions to pan. Mix well until sauce thickens. Remove from heat and let cool. 

-Add two tablespoons of mixture to the center of egg roll wrap. 

-First fold up the bottom, then the two sides created an envelope shape.

sorry for the crappy picture

-Then roll the envelopes up...line on a greased baking sheet and spray with cooking spray.

-Cook at 400 degrees for 8-10 minutes, flipping the rolls halfway through. 

Serve with sweet and sour sauce and ENJOY! 

As always, adding this to Pinterest!