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,
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:
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!