baked egg rolls
**Excuse the not so good picture.** Baking these actually makes this a healthy dish. My kids kept saying they felt like they were in a Chinese restaurant when they ate these with my fried rice for dinner.
prep time
25 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 2-3 cups shredded cabbage, carrots, green pepper, water chestnuts, bean sprouts, mushroom and/or peas
- 1 teaspoon sesame or olive oil
- 1 clove garlic, minced
- 1 tablespoon + 1 tsp cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 3-4 dashes hot sauce or cayenne pepper (opt)
- 1 cup cooked, shredded meat of choice or baby shrimp
- 12 - egg roll wrappers
How To Make baked egg rolls
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Step 1Cook vegetables & garlic in oil until crisp tender about 2-3 minutes.
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Step 2Add meat & heat through.
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Step 3Combine cornstarch, water, soy sauce, brown sugar & hot sauce.
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Step 4Stir into vegetable mixture.
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Step 5Bring to a boil, then bring down to simmer for 2 minutes.
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Step 6Remove from heat.
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Step 7Place wrapper like a diamond in front of you. Place 1/4 cup of filling a little below the center of it.
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Step 8Fold in sides, then bottom & wrap tightly.
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Step 9Place onto greased cookie sheet seam side down.
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Step 10Brush with olive oil or spray with cooking spray.
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Step 11Bake at 400' for 10-15 minutes turning halfway through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Tag:
#Quick & Easy
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