My brother came home with Chinese food the other day – fried rice, general tso chicken, and a deep-fried egg roll. I have to admit it looked tempting, even with all the grease and salt. In the end I only snuck a couple of bites of the egg roll when he wasn’t looking ;)
Tonight I decided to make a healthier version of the egg roll that I wouldn’t feel guilty about eating. I have never made homemade egg rolls before, but I have to say these turned out pretty good for my first try! They definitely need some dipping sauce, though (sweet chili would be best). I found this recipe on another blog, For the Love of Cooking, and made a few modifications of my own (I used broccoli and portobello mushrooms instead of the cabbage and water chestnuts).
Baked Vegetable Egg Rolls
Click here to see the full recipe. Below is a slideshow of some photos I took during the process.