Total Time
Prep 15 mins
Cook 25 mins

I love egg rolls and these are vegetarian and low fat!

Ingredients Nutrition


  1. Spray a baking sheet with cooking spray.
  2. Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
  3. Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
  4. Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
  5. Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
  6. Stir in cornstarch mixture and soy sauce.
  7. Cook until the sauce thickens.
  8. Add green onions at very end to keep them crisp.
  9. Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
  10. Brush onto egg-roll wrappers and fill with vegetables.
  11. Bake in a 350-degree oven for 15 minutes or until brown.
  12. Enjoy!
Most Helpful

5 5

These were excellent egg rolls!! But, since I made 5 different fillings...these did not go in the oven, they were fried. But the flavor was outstanding! I really enjoyed the flavor....who said you can't have flavor without meat???? Thank you for posting!!!

4 5

We enjoyed these egg rolls, but the kids missed the fried variety. Hmmmm, nonetheless I will make these again.

3 5

I wasn't happy with the texture but the flavor was great. I think that next time I will bake them at 400degrees, turning halfway through. I will also spray the tops of them to see if that won't help to crisp them up.