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
- 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
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!