Monday, April 1, 2013

Baked Rainbow Chard and Ginger Egg Rolls!

These Baked Rainbow Chard and Ginger Egg Rolls are sooooo good! The only main thing you have to find is some “egg free” egg rolls. You can definitely find some; you just need to look around. These are very easily baked and turn out super crisp and really flavorful! If you want a nice spicy kick mix the soy sauce with a little wasabi before adding to the filling.

Well, I’m off to go to the Farmer’s Market at Union Square on this beautiful day! 

Have a wonderful day,
Alexis ♥

Baked Rainbow Chard and Ginger Egg Rolls
  • 1 package vegan egg roll wrappers
  • 2 ½ cups rainbow chard, chopped finely
  • 2 garlic cloves, chopped
  • 1 cup carrots, chopped
  • ¾ cup soy bean sprouts
  • ¼ cup red pepper, chopped
  • ¼ cup green onions, sliced
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon low sodium soy sauce (or more to taste)
  • 1 tablespoon hoison sauce


Pre-heat your oven to 400°F.

If your egg roll wraps are frozen, defrost them in advance.

Sautee the chard, garlic and ginger on a medium flame until slightly wilted and then remove to a bowl. Add the chopped carrots, soy bean sprouts, peppers, green onions and seasonings and mix to combine.
Have a small cup with water near your work station.

Place the egg roll wrapper down on a flat surface so it’s shaped like a diamond and add 2 tablespoons of the filling in the center of the wrapper. Follow these directions on how to roll the egg rolls: 

how to roll an egg roll

Before sealing them up, wet the edges of the last corner before rolling completely.

Place all of the egg rolls flap side down on a parchment sheet lined cookie sheet, coat with a little olive oil and bake for 10-12 minutes, flipping halfway through, until they’re a nice golden brown on both sides.

Serve with soy sauce or duck sauce. Enjoy!

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