Crunchy, bold, and healthy, these oil-free Vegan Baked “Egg” Rolls are perfectly crispy and filled with nutritious plant goodness.
- 1 medium green cabbage, thinly sliced *
- 1 carrot, grated *
- ½ cup low-sodium vegetable broth *
- ¼ cup water
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 Tablespoons low-sodium vegetable broth
- ¼ cup reduced-sodium tamari *
- 3 Tablespoons pure maple syrup
- 1 Tablespoon rice vinegar
- 1 Tablespoon tahini
- ¼ teaspoon chili garlic sauce (optional) *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon dried minced onions
- 12 to 16 almond flour tortillas *
- In a large ceramic/enamel lined skillet or large non-stick skillet, add the sliced cabbage, grated carrot, vegetable broth and water. Cover the skillet with a tight-fitting lid and sauté over medium-high heat for 7 to 9 minutes to soften the cabbage and carrots.
- In the meantime, add all the Sauce Ingredients into a bowl, whisk well to combine, set aside.
- Once the cabbage and carrots have slightly wilted, add the sauce. Sauté over medium-high heat uncovered until the cabbage and carrots are perfectly tender and most (if not all) of the sauce has been absorbed into the cabbage and carrots, about 7 minutes.
- Remove from the stove and allow to slightly cool.
- Line a baking sheet with parchment paper, set aside.
- Assemble the rolls: Lay the tortilla out flat, then place approximately 1/3 cup of the mixture in the middle of the tortilla, creating a log of the mixture, then roll it up. Place the seam side down onto the parchment paper-lined baking sheet. Continue until the remaining egg roll/tortillas are made.
- Place into a preheated 350 F oven bake for 13 to 15 minutes. Watch them carefully at the 13-minute mark to ensure that the egg rolls do not overbrown. Serve plain or with your favorite Sweet and Sour Sauce.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.