Phyllo dough saves the day once again! These baked egg rolls are fantastic and full of fresh veggies. Yes, you can actually SEE the vegetables inside of them. And no eggs.
Roasted Vegetable Egg-less Rolls
12 sheets phyllo dough
Olive oil spray
1 tsp sesame oil
Salt and fresh ground black pepper
2 large carrots, peeled and sliced into thin matchsticks
8 green onions, ends and greens trimmed
8 asparagus spears, ends trimmed
2 Serrano peppers, seeded and sliced into thin strips
4 large napa cabbage leaves, stem end trimmed then sliced in half
Low Sodium Soy Sauce or dipping sauce of your choice
Preheat oven to 400 degrees. Place vegetables (except cabbage leaves) into a bowl and add sesame oil, a dash of salt and pepper, then toss to coat. Lay out vegetables onto a baking sheet. Bake for 8-10 minutes on the upper rack until softened. Remove from oven and reduce heat to 350 degrees.
Lay out one sheet of phyllo dough and spray with olive oil spray. Layer with two additional sheets, spraying between sheets. Lay one cabbage leaf (two halves) onto the middle of a long end of the layered dough. On top of it place 2 asparagus spears, several strips of carrot, 2 green onions, and several strips of pepper. Lightly douse with soy sauce. Fold in ends of dough over vegetables, then roll vegetable end toward empty long end (like a burrito). Place egg roll onto the baking sheet that held the vegetables. Spray lightly with olive oil spray, making sure that the "free" end of the roll sticks down. Repeat with remaining ingredients, rolling three more rolls.
Bake for 10 minutes, flipping halfway through. Remove from oven and slice in half to serve. Serve with Thai chili sauce, soy sauce, or other sauce of your choice!
Nutrition Info per 1/2 roll: 114 calories, 1.4 g fat, 4.2 g protein, 22 g carbohydrates, 2.5 g fiber