Baked Veggie Egg Rolls
Baked egg rolls filled with sautéed red and green cabbage in sesame oil and coconut aminos! Rolled up a garnish of green onions and sesame seeds! These make for a perfect and delicious appetizer!
Servings 6 egg rolls
Ingredients
- 6 tortillas - 6 inch I used siete foods
- 1 tbsp sesame oil
- 3 tbsp coconut aminos
- 2 cups raw cabbage, mix of red and green
- 1/4 cup green onions
- sesame seeds, for garnish
Instructions
- Preheat oven to 400F. Prepare baking mat with oil spray.
- Preheat pan to low-medium heat and sauté cabbage in sesame oil and coconut aminos.
- When done, turn off heat and toss in about 3 tbsp green onions
- Warm up tortillas in a pan on low heat, about 15-20 seconds on each side.
- Add about 2 tbsp cabbage into each tortilla, sprinkle extra green onions if desired and sesame seeds on top before rolling up.
- Place egg rolls on baking mat to be brushed with sesame oil.
- Bake for 25 minutes! Serve with sweet chili sauce for dipping!