Sorry I haven't posted in a while - The BESTEST Vegetarian HEALTHY Baked EGG ROLLS

So, I was going to post a blog about why I haven't posted in a while, but I just made these egg rolls and they were soooo amazing that I decided I had to post these first!

I made these egg rolls yesterday too, but I feel that my recipe is better perfected today.  They also looked better today, but since my camera was dead and I couldn't wait to charge it before eating them.... well... I'll just use the pictures from yesterday!

Ingredients:

•  1 16 oz bag of coleslaw mix
• 1 package egg roll wrappers (should contain about 21 wrappers)
• 1/8 cup shredded carrots (optional, I just like a little extra)
• 4 tbsp chopped green onions
• 1tsp olive oil
• 1 tsp soy sauce
• 3 tsp rice vinegar
• garlic powder to taste
• pepper to taste
• red pepper flakes to taste
• olive oil spray

Preheat oven 350 degrees.  In a large skillet, over medium heat, saute all ingredients except egg roll wrappers and olive oil spray.  Cook until cabbage begins to get translucent (about 5-8 minutes).

Place about 2-3 tbsp of veggies in the center of the egg roll wrapper and roll up (there should be instructions on the egg roll package).  Don't get frustrated if they look a little goofy.  Trust me, it takes time to master wrapping egg rolls.  Before rolling up the final little tail, using your fingertip, wet the final tip of the wrapper with water and then finish rolling it to seal (I hope that makes sense... I think the instructions will tell you to do that anyways).

Place a cookie cooling rack over a baking sheet.  I use the cooling rack because I think it gives the egg rolls more of a crispiness and prevents them from getting soggy.  Spray the cooling rack w/ olive oil spray.  Place the egg rolls on the cooling rack (be careful not to crowd) and then lightly spray with olive oil spray.  Bake for 20 minutes on each side.

When you flip them the first time, make sure to spray that side with olive oil as well.  After both sides have baked for 20 minutes each, flip the egg rolls one more time and crank that oven up to 450 degrees!!!  Bake 10 more minutes.  AND THEY'RE DONE!!!

I eat them with a sweet chili sauce (it's like a sweet and sour sauce with a kick).  You can find bottled sweet chili sauces in the Asian section of your grocer.

Enjoy your egg rolls!!!

*This recipe can easily integrate meat and different veggies if you feel like experimenting.