You can make these to celebrate Chinese New Year (February 10, 2013 – the Year of the Snake) or just any time you are in the mood for some high quality Chinese Food at home!
When you buy Egg Rolls from Chinese Food Restaurants, they are deep fried. Lets face it, most things from Chinese Food Places is deep fried – totally not the way you should be eating to start the [Chinese] New Year and also not the way that “real” Chinese Food is cooked! Many recipes that you find for homemade egg rolls are deep fried as well. I hate deep frying things. I don’t own (or want) a Fry-Daddy or any of those convenient deep friers; I just avoid deep frying. When I really want to indulge, I just go out. So at home, I always find different ways to cook typically fried foods. The crunch that you crave from any egg rolls is present in these baked ones.
Happy Chinese New Year… may the Year of the Snake bring your much joy & happiness and may you enjoy these Baked Egg Rolls often and any time.
- 1 lb coleslaw mix (cabbage and carrots), 1 package of Dole
- 1 Tbsp olive oil
- 2 stalks green (spring) onions/chives
- 2 garlic cloves, minced
- 1 tsp ground ginger (or fresh)
- 1 Tbsp soy sauce
- 1 tsp hoisin sauce OR 1 tsp Chinese 5 Spice Powder
- ½ dozen raw shrimp, chopped to a small dice (omit for vegetarian rolls)
- 12 eggroll wrappers (1/2 of a package - double other ingredients if using whole package)
- cooking spray
- Preheat oven to 425 F. Spray a baking sheet (lined with foil if you want) with cooking spray and set aside.
- In a large skillet, heat olive oil over medium heat. Once hot, add the coleslaw mix, onions, and garlic (if using fresh grated ginger, add that before the other stuff for a minute or two). Saute 4-5 minutes or until cabbage has softened, but not soggy. Add the (powdered) ginger, spices/sauce, and soy sauce; stir to combine.
- Remove from heat and set aside to cool briefly.
- Spoon about 3 tablespoons of cabbage mixture into the middle of each of 12 eggroll wrappers. If you are putting shrimp (or any other protein) in, just evenly put some of the protein right on top of the cabbage before rolling (this will ensure you evenly distribute the protein instead of getting too much in one bite). Working at a diagonal, fold the bottom up & tuck it back toward you slightly to get a good roll. Then put a dab of water on each other the other 3 corners. Fold in your two edges to the center & then roll away from you to complete the roll. Place each eggroll, exposed corner side down, onto the baking sheet.
- Spray the top with some more baking spray to help them crisp up. Bake eggrolls for 12-14 minutes or until beginning to brown. My mom suggests flipping these for the last few minutes to allow the bottoms to become even more crispy like the tops. Remove and allow to cool for several moments.
- Serve with your favorite sauces like mustard, ginger, or sweet & sour (see below for links to perfect homemade sauces)
Egg Rolls inspired by Unorthodox Epicure & Prevention RD
Two Years Ago – Spinach Breakfast Muffins, you need to try them to believe them
And I Leave you with this, Today’s Question of the Day…What is your favorite Take-Out Food to make at home?