Name: Vegetable Egg Rolls
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -; Sauce: -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Egg Rolls

1. 1 large green pepper, cut into thin strips -

2. 1 cup cut fresh green beans -

3. 1 tablespoon olive oil -

4. 1-3/4 cups shredded cabbage -

5. 1 cup chopped fresh broccoli -

6. 1 cup shredded zucchini -

7. 1 tablespoon plus 3/4 teaspoon herbes de Provence -

8. 1 teaspoon pepper -

9. 14 egg roll wrappers -

10. Sauce: -

11. 1/4 cup apricot preserves -

12. 1/4 cup orange marmalade -

13. 1-1/2 teaspoons grated orange zest -

14. 1-1/2 teaspoons reduced-sodium soy sauce -

15. 1/2 teaspoon lime juice -

16. 1/4 teaspoon chili garlic sauce -

How to cook deliciously - Vegetable Egg Rolls

1. Stage

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. Stage

Place 3 tablespoons 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. Stage

Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once.

4. Stage

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.