Baked Edamame Egg Rolls Recipe

Ingredients

20 egg roll wrappers

1 package frozen edamame, shelled

½ cup shiitake mushrooms

1 small napa cabbage

2 cloves garlic

1 celery stalk

2 scallions

2 carrots

1 piece
ginger

2 teaspoons sesame oil

2 teaspoons soy sauce

1 teaspoon granulated sugar

2 tablespoons rice vinegar

Cooking spray

Preheat your oven to 450 degrees.

Slice the mushrooms, cabbage, celery, scallions, and carrots.

Mince the ginger and garlic.

Heat the sesame oil in a wok or large skillet and add in the scallions and garlic.

Cook for one minute, then add in the other sliced ingredients along with the edamame.

Pour in the vingegar, sugar, and soy sauce.

Cook for 3-4 minutes and let cool.

Line a baking sheet with parchment paper.

Place 1 tablespoon of the eggroll filling onto each wrapper.

Roll the bottom corner first, and then bring in the sides and roll it all the way.

Seal by brushing with water.

Repeat for all the egg rolls.

Lightly spritz the rolls with cooking spray and bake for 20 minutes.