Ingredients
Directions
Make sure that all of your canned vegetables are very well drained before you start. Preheat the oven to 425 degrees F. Lightly spray O Organics olive oil cooking spray on a baking sheet.In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Double your egg roll wrappers so that you use two for every egg roll. Lay the set of doubled egg roll wrappers out on a work surface so that one of the corners is pointing toward you and place exactly ¼ cup of the filling in the center. Fold the top closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Please the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with O Organics olive oil cooking spray. Make sure none of the egg rolls are touching each other. Bake for about 15-20 minutes, or until lightly brown, turning halfway through baking. Serve warm with O organics salsa or your favorite blue cheese or ranch dressing.