Baked Egg Rolls Recipe

By pattie_d

Baked egg rolls, easy to make.

Don't forget to put in the ginger.

Ingredients

• 2 tablespoons soy sauce
• 1 teaspoon corn starch
• 4 cups finely shredded napa, Chinese or regular white cabbage
• 1 cup mung bean sprouts
• 1/2 cup grated carrot
• 2 tablespoons finely sliced green onions
• 4 cloves finely chopped garlic, divided
• 1/2 pound ground turkey or hamburger (optional)
• OR
• 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots
• 2 teaspoons grated ginger root
• 14 egg roll skins found in produce section of grocery store

Details

Servings 14
Preparation time 60mins
Cooking time 70mins
Adapted from cdkitchen.com

Preparation

Step 1

Serves/Makes: 14 pcs

mixture of mushrooms, more cabbage, bean sprouts and/or carrots

Mix soy sauce with corn starch. Set aside.

Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan.

Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain off any fat.

Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.

TO MAKE EGG ROLLS:

Heat oven to 400

F. Spray a cookie sheet with nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. VOILA! Repeat until you run out of skins or filling. (Note: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.)

Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.

This recipe from CDKitchen for Baked Egg Rolls serves/makes 14 pcs

I made them with firm tofu (crumbled), and they were so easy and turned out so well! I was concerned that not frying would make them soggy, but they were nice and crisp. SO GOOD.

This was an easy and tasty recipe. I opted for the veggie version, and it turned out perfect! The filling had even more flavor than I anticipated. We will make it again!

This recipe turned out really well. I made a couple of slight changes based on personal preference. Instead of cooking spray, I used a light coat of olive oil to the pan and the tops of the egg rolls. I also used mild pork sausage and fried the veggies in 2 tablespoons of the leftover fat. The only thing that (my husband) said would make this better is to deep fry them, but I loved them just the way they were baked.

I thought this was really good for being a homemade, baked egg roll. I added salt and pepper to the ground turkey. Very tasty!