Baked Egg Rolls with Peanut Sauce
A traditional egg roll with veggies and sausage and a side of peanut sauce for dipping
Servings 15
Ingredients
- 14 oz shredded cabbage mix
- 1 cup shredded carrots
- 1 lb ground sausage (turkey or pork)
- 2 cloves garlic
- 2 green onions chopped
- 1 8 oz can sliced water chesnuts drained
- 1 tbsp siracha
- 1/3 cup coconut aminos
- 1 1/2 tbsp sesame oil
Peanut Sauce
- 4 tbsp powdered peanut butter
- 4 tbsp creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 4 tbsp tamari
- 2 tsp garlic chilli sauce
Instructions
- In a large skillet on medium high heat, brown the sausage until fully cooked. Drain sausage and set to the side.
- In the same pan, add sesame oil, garlic, and green onions. Saute for 2-3 minutes until fragrant.
- Add in cabbage, carrots, coconut aminos, sriracha, and water chestnuts to the pan. Sauté for 5-10 minutes until the cabbage has cooked down, and everything is well combined.
- Preheat oven to 425.
- Place an egg roll wrapper on a clean surface. Add 2 large spoonfuls of the mixture in the middle (about 1/4 cup).
- Fold the egg roll wrapper over the mixture, fold up the sides, and roll tightly.
- Brush the seam side with water to seal it, and place on a non stick baking sheet lined with parchment paper.
- Repeat with the rest of the egg roll wrappers until the filling is gone. Make sure to place about 1/2" apart so the egg rolls don't stick.
- Spray or brush the top of the egg rolls with butter or oil and place in the oven for 15-20 minutes until golden brown.
- While the egg rolls cook, mix together all the peanut sauce ingredients in a separate bowl until smooth.
- Serve after egg rolls have cooked.
- Keep leftover in the fridge for 3-5 days.