Veggie Egg Rolls with Sweet Chili Sauce

These crisp veggie egg rolls, paired with a tangy sweet chili sauce, make a delightful appetizer or snack.

Ingredients

• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 1 cup red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 12 egg roll wrappers
• 2 tablespoons vegetable oil
• 1/2 cup sweet chili sauce

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, and minced garlic.
3. Add soy sauce and sesame oil to the vegetable mixture and toss to combine well.
4. Lay an egg roll wrapper on a clean surface with one corner pointing towards you, place a small amount of the veggie mixture in the center.
5. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly. Moisten the final corner with water to seal.
6. Repeat with remaining wrappers and vegetable mixture.
7. Place the egg rolls on the prepared baking sheet and brush lightly with vegetable oil.
8. Bake in the preheated oven for 15 minutes, turning halfway through until golden and crisp.
9. Serve hot with sweet chili sauce for dipping.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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