I’m pulling another recipe and photo from the old shelf today. Baked egg rolls are one of my favorite easy dinners to make. Not only are they incredibly versatile, but they taste great with basically anything inside them. Another good thing? If you make a bunch, they still taste good the next day (…and maybe even the next)! Since the picture is for veggie egg rolls, I’ll write out the recipe for that.
What You Need:
Package of egg roll wrappers (found usually in the produce section near the tofu)
Few cups sliced cabbage
Carrots cut into small strips
1/2 an onion, sliced
Sesame oil (if you have it)
Preheat oven to 325 degrees then, in a large pan, drizzle in around 2 tablespoons olive oil. Turn on stove to medium-high heat and allow oil to heat up. Add cabbage, carrots and onion and saute in the oil until the cabbage reduces and everything is soft. Add salt and pepper to taste.
Lay out about 8 egg roll wrappers on a counter or pan. Put a small amount of filling in the middle of the wrapper. With one of the points facing towards you, fold it over the filling and roll once. Fold in each side and roll again so that it now looks like a small log. Rub with a bit of olive oil and place open side down on a baking sheet.
Repeat for the remainder of the filling then put in the oven for 6 minutes. When the time is up, flip egg rolls over and cook for another 5 minutes or until the outsides are crispy and golden brown.
Serve with duck sauce or soy sauce on the side.
Some of my other favorite egg rolls include:
Buffalo Chicken–Marinate boneless breasts of chicken in buffalo sauce then cook. Shred chicken using a knife and fork. Fill egg roll with chicken and crumbles of blue cheese. Bake and serve with hot sauce or blue cheese dressing on the side.
Sausage–Cook links of sausage then cut into tiny pieces. Fill egg roll with sausage and shredded cheddar cheese. Bake and serve with hot sauce or spicy mustard.