Skip to main content

SERVES: 20 rolls


  • 1 cup grated carrots
  • 2 cups Cabbage, finely sliced
  • 1 bag bean sprouts
  • 1/4 cup chopped green/red pepper
  • 1/4 cup chopped spring onions
  • 1 garlic clove, minced
  • 4 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoon light soy sauce
  • 1 teaspoon oil
  • 1 teaspoon brown sugar
  • 20 egg roll wrappers
  • Cooking spray


  1. Pre heat oven to 180*c.
  2. Put a little oil into a large pan. 3
  3. Add the first six ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes.
  4. In a small bowl, combine the cornstarch, water, soy sauce, oil and brown sugar until smooth; stir into cabbage mixture.
  5. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
  6. Take one defrosted egg roll wrapper and place on baking paper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
  7. Spoon cabbage mixture on the bottom third of one egg roll wrapper; fold sides toward centre and roll tightly. Place seam side down on a baking sheet coated with cooking spray. Repeat for all the wrappers.
  8. Spritz tops of egg rolls with cooking spray.
  9. Bake for 10-12 minutes or until golden brown.