Baked Eggrolls from the Spring Garden!

On second Saturdays our 4H garden club comes together in the kitchen to learn basic kitchen skills and how to cook a meal from start to finish. We do our best to use ingredients from our garden. For this recipe we use carrots, cabbage, green onions and radish. The cloverbuds, which are ages 3-5, participate by shredding veggies by hand, measuring, and mixing! The older krewe work as a team to make a meal that we eat at the close of our club meeting. Yum! Here we're going to share with you our latest culinary adventure, baked eggrolls! They're like tiny delicious hand-held pot pies.

 Pictured above our Clover Krewe is prepping the cabbage 

 Miss T'age is teaching some of our littles about measuring carefully

Here's a picture of our finished filling! 


2 C. Grated Carrots
2 C. Sliced Cabbage
1/2 C. Sliced Radish
1/4 C. Scallions
1 tsp minced ginger
1 tsp minced garlic
salt and pepper to taste
12 eggroll wrappers ( for our purposes these were purchased at our Local Whole Food)

  • Preheat oven to 400 *
  • Line a baking sheet with parchment 
  • Heat 1 tsp oil in a large skillet over medium heat
  • add cabbage, carrot, and green onion
    • `cook and stir for a few minutes until the cabbage begins to wilt
  • add garlic and ginger
  • cook until cabbage is tender and carrots are their desired texture 
  • turn off the heat and add sliced radish
  • when filling has cooled scoop 1/4 C. of the mixture into the eggroll wrappers 
  • Fold two opposite corners toward the middle, partially covering the filling
    • Roll burrito style, then place on your parchment lined baking sheet
  • Brush eggrolls with oil 
  • Cook until golden brown/ about 12-14 minutes 
Enjoy with your favorite dipping sauce or eat them solo!