Vegetable Egg Rolls

15 ingredients
4 steps

Ingredients

  • 1 large green pepper, cut into thin strips
  • 1 cup cut fresh green beans
  • 1 tablespoon olive oil
  • 1-3/4 cups shredded cabbage
  • 1 cup chopped fresh broccoli
  • 1 cup shredded zucchini
  • 1 tablespoon plus 3/4 teaspoon herbes de Provence
  • 1 teaspoon pepper
  • 14 egg roll wrappers
  • 1/4 cup apricot preserves
  • 1/4 cup orange marmalade
  • 1-1/2 teaspoons grated orange zest
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon chili garlic sauce

Directions

  1. 1
    In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer.
  2. 2
    Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
  3. 3
    Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, for 20-25 minutes, turning once.
  4. 4
    Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

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