This Meatless Monday Recipe: Vegetarian Egg Rolls is a winner with the whole family. In fact, this morning, I had to call my husband to ask “Did you take the leftover eggrolls? Are they gone yet? Take a picture before you eat them.” The kids loved them way more than the chicken ones I have made in the past, so I thought for sure this was a recipe I should share with Healthy Mom Readers!
 | Source: Adapted from Branny Boils Over 
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Directions
Makes: 10 servings
Preheat oven to 425 degrees. Spray roasting pan with nonstick spray. Chop cabbage very fine and roast in pan for about 10 minutes.
Ingredients:
1⁄2 head Green Cabbage, chopped very fine
While cabbage is roasting, peel and grate carrots, slice green onions very thin. Stir cabbage and spread carrots and onions over the top. Roast for another 5 or so minutes.
Ingredients:
2 Carrots, peeled and grated
5 Green Onions
Remove from oven, add ginger, garlic powder and liquid aminos. Taste filling to make sure it is seasoned the way you like, adding more garlic, aminos or ginger to taste. Cool for a few minutes.
Ingredients:
1⁄2 tablespoon Fresh Ginger, minced
1⁄2 teaspoon Garlic Powder
2 tablespoons Bragg's Liquid Aminos, or soy sauce (approximate)
1 package Egg Roll Wrappers
Take egg roll wrappers out one at a time. Scoop 1/3 c. of cabbage mixture onto middle of each wrapper. Fold according to package directions to make individual egg rolls. Use water on final end to seal. Place eggrolls on nonstick cookie sheet or cookie sheet sprayed with a little olive oil. Using a pastry brush, brush tops of eggrolls with olive oil. Bake for 6 minutes then flip over and bake for another 6 minutes. Turn the oven on to broil and let the eggrolls crisp up, about 1-2 minutes per side.
Ingredients:
2 tablespoons Extra Virgin Olive Oil
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