Baked Edamame Egg Rolls

Baked Edamame Egg Rolls

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The Super Bowl is coming up and you are going to face a sea of delicious snacks and appetizers (and football, I guess). Put down the deep fried chicken nuggets or the fatty and regretful mozzarella sticks in exchange for a healthier option of baked edamame egg rolls. Edamame is full of fiber, protein, and other nutrients that will offset the damage of the other Super Bowl Snacks, and these egg rolls are perfect if you're looking for a healthier, tastier game day option.

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Chicago, IL

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

20 servings

Ingredients

  • 20 egg roll wrappers
  • 1 package frozen edamame, shelled
  • 1/2 cup shiitake mushrooms
  • 1 small napa cabbage
  • 2 cloves garlic
  • 1 celery stalk
  • 2 scallions
  • 2 carrots
  • 1 1-inch piece of ginger
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons rice vinegar
  • Cooking spray

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Directions

Preheat your oven to 450 degrees. Slice the mushrooms, cabbage, celery, scallions, and carrots. Mince the ginger and garlic. Heat the sesame oil in a wok or large skillet and add in the scallions and garlic. Cook for one minute, then add in the other sliced ingredients along with the edamame. Pour in the vingegar, sugar, and soy sauce. Cook for 3-4 minutes and let cool.

Line a baking sheet with parchment paper. Place 1 tablespoon of the eggroll filling onto each wrapper. Roll the bottom corner first, and then bring in the sides and roll it all the way. Seal by brushing with water. Repeat for all the egg rolls. Lightly spritz the rolls with cooking spray and bake for 20 minutes.


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