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home > recipes > appetizers > baked egg rolls
BAKED EGG ROLLS These can be made with or without meat. They have a different texture than fried egg rolls but it's worth it because I hate greasy egg deep frying is SO messy. These were still pretty crispy! 2 tablespoons soys sauce 1 teaspoon corn starch 4 cups finely shredded napa, chinese or regular white cabbage 1 cup mung bean sprouts 1 medium or large carrot finely grated (about 1/2 cup) 2 tablespoons finely sliced green onions 2-4 cloves finely chopped garlic, divided 1/2 lb. ground turkey or hamburger (optional--replace with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots) 2 teaspoons grated ginger root 1 lb. egg roll skins (14-16) found in produce section of grocery store 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 degrees. 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 til 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.) Should make at least 14 egg rolls. 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. Enjoy! Kathy Kerr whose 3 kids only left a few for Mom and Dad Arlington, VA USA kerr@patriot.net

Baked Egg Rolls


average rating = 4.5 stars(4.50002 comments available)
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keyword: baked
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ethnicity: chinese
recipes for appetizers
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(posted October 20, 1995)


BAKED EGG ROLLS

These can be made with or without meat. They have a different
texture than fried egg rolls but it's worth it because I hate greasy egg deep frying is SO messy. These were still pretty crispy!

2 tablespoons soys
sauce
1 teaspoon
corn starch
4 cups finely shredded napa, chinese or regular white
cabbage
1 cup mung
bean sprouts
1 medium or large
carrot finely grated (about 1/2 cup)
2 tablespoons finely sliced
green onions
2-4 cloves finely chopped
garlic, divided
1/2 lb. ground
turkey or hamburger (optional--replace with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots)
2 teaspoons grated ginger root
1 lb.
egg roll skins (14-16) found in produce section of grocery store

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 degrees. 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 til 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.) Should make at least 14 egg rolls.

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.

Enjoy!

Kathy Kerr whose 3 kids only left a few for Mom and Dad
Arlington,
VA USA
kerr@patriot.net


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+2 comments


from San Miguel de Allende GTO, Mexico wrote:0  0

These egg rolls were so easy and SOOO much better than fried. I confess I did spray them with Pam before baking. It did take a little longer than the 20 minutes stated in the recipe to produce golden-brown crunchy egg rolls. I used ground pork as well as sliced mushrooms. Well worth making!
5 starsMay 26, 2007


from Prince Edward Island, United States wrote:13  2

Wonderful! We did this as a grade 3 class project and the kids loved making the triangles. Very tasty, cooked up well. I've also made them at home but used phyllo pastry, which made them even better.
4 starsJanuary 3, 2004


 
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