baked egg rolls

How To Make baked egg rolls

• 1

  Mix soy sauce with corn starch. Set aside.
• 2

  Spray non stick skillet or wok with nonstick cooking spray or heat 1 Tbsp cooking oil.
• 3

  Over high heat stir fry 1 - 2 cloves garlic & ginger for a few seconds.
• 4

  Add cabbage, bean sprouts, carrot & green onions. Stir fry a few minutes until cabbage is wilted.
• 5

  If cooking meat, remove vegetables from pan. Add remaining 1 - 2 cloves garlic. Add ground pork, turkey or hamburger. Stir fry until no longer pink. Drain off any fat.
• 6

  Add reserved soy sauce/corn starch, the vegetables & peanut butter. Cook 1 minute or so until thickened & peanut butter is melted through. Remove from heat & allow to cool a little.
• 7

  Preheat oven to 400 degrees F.
• 8

  Spray a cookie sheet with nonstick cooking spray.
• 9

  Turn eggroll skin so it looks like a diamond. Place 1/4 C filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left & right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of skins or filling.
• 10

  (NOTE: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.) Should make at least 14 egg rolls. Place eggrolls seam side down on the pan. They can be close together but not touching.
• 11

  Lightly spray the egg rolls with the nonstick cooking spray. Bake 15 - 20 minutes until golden brown.
• 12

  VARIATION: Replace meat with about 1 C mixture of mushrooms, more cabbage, bean sprouts &/or carrots.
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