Baked Egg Rolls

Prep Time 20

Cook Time 10

Servings servings

Calories 117kcal

Preheat the oven broiler on low.
Heat a nonstick pan on medium heat. Once hot, add the oil and garlic. Saute until golden brown. Stir in the cabbage and carrot. Saute until the cabbage starts to wilt down. Stir in the vinegar and season with salt and pepper to taste. Once the cabbage is soft and wilted remove pan from the heat and allow the cabbage mixture to cool down.
Lay out the egg roll wrappers with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, discard the wrap and re-wrap it).
Once tightly rolled, place on a baking sheet and broil, turning occasionally, until golden brown and crisp all over.
Serve with sweet chili sauce.