Saturday Supper: Baked Egg Rolls

I love all kinds of foods with wrappers: dumplings, pieroshki, fresh rolls, egg rolls, you name it. But usually foods with wrappers are also deep fried or cooked in a ton of butter and deep fried food just isn't something we eat around here. So when S asked if I could make egg rolls for dinner, I decided to try baking them instead of drowning them in a pot of oil.
Perfection. These taste every bit like an egg roll and the wrapper even has a bit of crunch. Plus, since they're not subjected to the rigors of deep frying, you can stuff them a little fuller and not risk having them fall apart while cooking. I wish we had leftovers.

Baked Egg Rolls

1 lb. ground turkey
2 t. fresh ginger, grated

3 T. oyster sauce
2 t. cornstarch

3 c. cabbage, shredded
2 carrots, shredded ~1/2 c.
1/4 lb bean sprouts
4 green onions, chopped

1 package of egg roll wrappers
salt, to taste

Prepare a cookie sheet with non-stick spray

1. In a large skillet combine ground turkey and ginger. Cook until meat is no longer pink

2. Mix together cornstarch and oyster sauce, add to meat mixture

3. Add cabbage and carrots, saute for 3-5 minutes until just beginning to soften, mix in green onions and bean sprouts, remove from heat

4. Preheat oven to 350 degrees and prepare a cookie sheet with non-stick spray

5. With the wrapper facing you like a diamond, spread a few tablespoons of mixture two inches from the point. Fold the point up over the mixture. Dip your fingers in a glass of water and lightly moisten remaining points and sides. Fold two sides in and then fold top down toward you

6. Arrange on the prepare cookie sheet with an inch between each egg roll

7. Spray tops with non-stick cooking spray and bake at 350 for 15 minutes or until tops are golden

serve with dipping sauces - we used plum sauce and duck sauce

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