Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls are delicious, packed with vegetable goodness and aren’t fried like traditional egg rolls.  Easy, fun to eat and a perfect side dish to any meal!

The key to a balanced life is all about moderation and making smart choices.  This is also true when thinking about what you are consuming and putting into your body.  My key has always been moderation.  My thought process is, “Well if I want that brownie, I better focus on a more balanced dinner so I’m not over filling myself when I know I’m eyeing that brownie”  In order to have a balanced life, you have to sometimes eat said brownie and you know what, it’s ok.  It’s all about moderation and living a conscience lifestyle for yourself and for your body.

I’ve adopted this motto for the last few years now and overall feel so much better and believe I’m leading the way for my children to make smarter and more balanced choices in their lives.  I hope that by showing them a balanced life at home, work, school and meal time will lead to positive attitudes and all around great feelings towards life in general.

Years ago Over a decade ago, before I met my husband, I was more conscience about living a balanced lifestyle.  I watched what I ate, worked out and got enough rest.  Fast forward a few years, and my husband and I became “comfortable” with each other.  We would go out to eat all the time, making really poor choices, we chose to sleep in on Saturdays mornings instead of going on walks.  It was a downward spiral.  Then I had my son and realized I was no longer happy with the way I was treating my body, so I began exercising every day (and juggling a newborn) and I felt immensely better.  I started cooking all of our meals and making better choices about the food we ate.  I was all around feeling great.

One of the many convenience meals I loved on my journey of a balanced life was Lean Cuisines.  At no time would you find any less than 10 in my freezer.  My husband would take them to work and I would have them for lunch at home.  I’d slice up an apple, have a side of carrots and hummus or a clementine and pair that with whatever meal I decided to have that day.  I loved that I could choose a different meal each day and not have the same ho-hum lunch day in and day out.  That leads to a rut and when you get stuck in a rut, you start heading down a path that can lead to disaster.

One day I was at Walmart on a mission to stock up the freezer with more Lean Cuisine meals, when I spotted the LEAN CUISINE® Marketplace Collection.  There were so many new recipes to choose from and they all looked so delicious and even had options “made with” organic ingredients!  My eyes landed on Sweet & Spicy Korean-Style Beef and I just knew I had to have that one for lunch.  I also decided I would make egg rolls to serve on the side as I always love to eat egg rolls when I am eating Korean food.

I went home and thought about how I was going to make the egg rolls and started digging through my produce.  I had broccoli slaw, mushrooms, a red pepper, green onions, ginger, garlic and bean sprouts.  I also decided I would bake the egg rolls rather than fry them and that’s how these Baked Vegetable Egg Rolls were born.

You start by add all of your produce to a medium pan set over medium heat.  Cook until the veggies are tender about 3-5 minutes.  Then add in your reduced sodium soy sauce, rice wine vinegar and sesame oil.  Cook 2 more minutes and remove from the pan.

Next, place 2 heaping tablespoons of your vegetable mixture into the center of your egg roll wrapper.  Using the corner closest to you, tuck it up over the vegetables and tuck the corner under the veggies.  Next, fold in each side and then roll up like a burrito.  When you get to the corner, dab a little egg white wash and finish rolling.  Bake in a 350 degree oven for 20 minutes or until golden brown.

These Baked Vegetable Egg Rolls are so tasty and they paired so nicely with the LEAN CUISINE® Marketplace Collection Sweet & Spicy Korean-Style Beef.  For lunch that day, I also decided to pair them with mandarin oranges to really balance out the meal.  It was the perfect lunch and was completing satisfying.  I am so glad that I can enjoy this meal again in a few days since I have extra egg rolls and another Sweet & Spicy Korean-Style Beef, well unless my husband finds it first.  In that case, I better go and hide it in the back of my freezer!

Can you see the deliciousness in those Baked Vegetable Egg Rolls?  And the carrots, zucchini and rice from the Sweet & Spicy Korean-Style Beef.  Match made in balanced meal Heaven!

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Baked Vegetable Egg Rolls

Prep 5 mins

Cook 30 mins

Total 35 mins

Author Strawberry Blondie Kitchen

Yield 5 servings

Baked Vegetable Egg Rolls are delicious, packed with vegetable goodness and aren't fried like traditional egg rolls. Easy, fun to eat and a perfect side dish to any meal!

Ingredients

• 5 Egg Rolls Wrappers
• 3 oz Broccoli Slaw
• 3 oz White Sliced Mushrooms, diced
• 1/4 cup, Red pepper, diced
• 2 Tablespoons green onions, diced
• 1/2 cup, Bean Sprouts
• 1 clove Garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon, Pure Sesame Oil
• 1 Tablespoon, Rice Vinegar
• 2 Tablespoons Soy Sauce - Reduced Sodium
• 1 egg white

Instructions

1. Preheat oven to 350 degrees
2. In a medium skillet, set over medium heat, add vegetables through bean sprouts.
3. Cook for 3-5 minutes or until tender.
4. Add in soy sauce, rice vinegar and sesame oil and cook for an additional 2 minutes. Remove from pan and place in a bowl.
5. Starting with 1 egg roll wrapper, turn wrapper so the corners are pointing towards you.
6. Place 2 heaping tablespoons of vegetable filling in the center.
7. Using the corner closest to you, bring it up over the vegetables, tucking the corner under the veggies.
8. Tuck in each side and roll tightly.
9. When you get to the back corner, dab a little egg white on the end and finish rolling.
10. Place a cooling rack on top of your baking sheet and place egg rolls on cooling rack.
11. Spray egg rolls with cooking spray and bake for 20 minutes or until golden brown.

Courses Side Dish

Cuisine Chinese

Nutrition Facts

Serving Size 1

Amount Per Serving
Calories 106
% Daily Value
Total Fat 1 g		2%
Cholesterol 4 mg		1%
Sodium 375 mg		16%
Total Carbohydrates 19 g		6%
	Dietary Fiber 2 g	8%
	Sugars 3 g
Protein 6 g		12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How do you choose to live a balanced lifestyle?

Be sure to check out  LEAN CUISINE® Marketplace Collection.  They also have a Vermont White Cheddar Mac & Cheese and Spicy Beef & Bean Enchilada which are equally as delicious as the Sweet & Spicy Korean-Style Beef.

For more tips, tricks and recipe ideas on how to live a balanced life, check out the Flavorful Moments Pinterest Board.