Baked Vegetable Egg Rolls

Crispy, crunchy, and filled with veggies! Baked egg rolls have reduced guilt but lots of yummy flavor!

For the egg rolls:
10 – 15 egg roll wrappers
Cooking spray or olive oil
Salt and pepper

For the dressing:
1/4 cup mayonnaise (I use olive oil mayo)
1/2 tablespoon rice vinegar
1/2 tablespoon grain mustard
1 teaspoon soy sauce
1 teaspoon sriracha
1/2 tablespoon lime juice

For the slaw:
4 cups shredded cabbage (or coleslaw mix)
1 cup shredded carrots
1 cup red bell pepper, sliced thin
1 cup corn kernels (fresh or frozen)
1 cup edamame
2 green onions, diced
2 tablespoons sesame seeds

View the full recipe at Ruffles & Truffles →