Vegetarian Egg Rolls
Prep Time
25 minutes
Cook Time
20 minutes
Servings
6
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Model #: NN102Not your Ninja®?
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Ingredients
1 3/4 cups green cabbage, cut in 1-inch pieces
1 medium carrot, peeled, cut
in 1-inch pieces
2 scallions, ends trimmed, cut in 1-inch pieces
1 tablespoon canola oil
3 tablespoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon ground ginger
6 egg roll wrappers
Choose one:
1 stalk celery, cut in 1-inch pieces for a fresh, green taste
OR
1 daikon radish for a crisp, mild spice
1 medium carrot, peeled, cut
in 1-inch pieces
2 scallions, ends trimmed, cut in 1-inch pieces
1 tablespoon canola oil
3 tablespoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon ground ginger
6 egg roll wrappers
Choose one:
1 stalk celery, cut in 1-inch pieces for a fresh, green taste
OR
1 daikon radish for a crisp, mild spice
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.
- Place cabbage, carrot, celery (or daikon radish), and green onions into the Nutri Bowl™. Select Auto-iQ BOOST™ YES FUSION CHOP.
- Add oil to a medium saute pan over medium-high heat. Once oil is hot, add vegetable mixture. Cook for 4 minutes, stirring occasionally, until vegetables start to wilt.
- In a small bowl, mix soy sauce with cornstarch. Add mixture to pan with vegetables and cook for 1 minute, or until sauce thickens. Remove from heat and let cool.
- In a small mixing bowl, combine cooled vegetables, sesame oil, pepper, and ginger. Place 2 tablespoons of mixture in center of each egg roll wrapper. Moisten edges with water. Fold 2 sides over, to look like an envelope, then roll forward to seal.
- Coat egg rolls with cooking spray. Place on prepared baking sheet and bake 16 minutes, or until rolls are crispy and light brown, gently flipping halfway through baking.
DO NOT BLEND HOT INGREDIENTS.
A tip from the Ninja® Kitchen Team
Serve with sweet chili sauce or duck sauce.
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