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Baked Veggie Egg Rolls

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  • 4 egg roll wrappers
  • 2 tsp olive oil
  • 1 zucchini
  • 1 small onion
  • 1 green bell pepper
  • 1 large carrot, peeled
  • 1 tsp garlic
  • 1/2 cup raw cashews


  1. Preheat oven to 350F.
  2. Cut the veggies into thin 3 inch long slices.
  3. In a large skillet, heat the olive oil, then cook the veggies with the garlic until soft, about 10-15 minutes.
  4. Once cooked, scoop 1/2 cup of the veggies into the center of the egg roll wrapper and line them, all going the same direction. Sprinkle 2 Tbsp of cashews in each egg roll.
  5. Roll the egg roll like a burrito (I recommend you watch a video if you don’t know how to do this!), and wet the closing flap with some water to seal.
  6. Place the egg rolls on a parchment paper lined baking sheet and bake for 20 minutes, or until the egg wrapper is golden brown.
  7. Eat immediately or keep in the refrigerator for up to one week. To reheat, heat in the oven or a toaster oven until thoroughly warmed.