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Thursday, January 27, 2011

Baked Vegetable Egg Rolls

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Since making the Southwestern Egg Rolls, I've been anxious to break out the egg roll wrappers again and stuff them with something else. Let me say, I'm pretty sure my wrapping skills worsened over time. These were tough to wrap, mostly because I try to do it differently every time. I think I need to find a method and stick with it until I reach perfection...or at least satisfactory success!

Despite my lackluster wrapping and rolling, these were still approved by everyone who ate them. Me? I preferred the Southwestern variation, but I'm not a big fan of Chinese Egg Rolls in the first place. Let me be clear, these are much healthier than the kind from your local takeout place...they're baked, not fried, and stuffed with vegetables. I thought the flavor could use a bit more punch--maybe some extra soy sauce or ginger? Then again, dipped in some Trader Joe's Sweet Chili Sauce, these had plenty of kick. That sauce has an emphasis on the chili, not the sweet!

Make a batch of these for an appetizer, or an accompaniment to your at-home Chinese dinner (maybe some healthy slow cooker orange chicken?!).

One Year Ago: Puppy Chow (one of my favorite treats EVER! I can only make it occasionally because I have zero self control around it!)

Baked Vegetable Egg Rolls
from For the Love of Cooking

-1 tsp olive oil
-2 cups savoy cabbage, chopped or shredded (I used my food processor)
-2 cups shredded carrots (also used my food processor)
-2 cups bean sprouts
-1 can of water chestnuts, chopped
-2 tbsp green onions, sliced
-1 tsp fresh ginger, grated
-2 tbsp soy sauce
-1 tbsp corn starch
-1/4 cup water
-1 package egg roll wrappers
-sweet chili dipping sauce or sweet and sour sauce (to dip)

1. Heat olive oil in a large skillet over medium heat. Add cabbage, carrots, sprouts, water chestnuts, and ginger, cooking for 4-5 minutes. Stir frequently, until vegetables start to wilt but are still firm.
2. In a small bowl, mix corn starch with water. Add this mixture to the skillet with the soy sauce and green onions. Continue to cook for 1-2 minutes. Remove skillet from heat and allow to cool.
3. Place 2 tbsp of the vegetable mixture on the center of the egg roll wrap. Fold the corner closest to you up over the filling. Continue to roll away from you, pulling in the corners on the two sides and folding them in toward the center. Keep rolling into a cylindrical shape until a small part of the remaining corner (farthest away from you) remains. Press the corner into the egg roll and, with your finger dipped in water, press the corner to seal the egg roll.
4. Continue with remaining wrappers and filling. Place egg rolls on a greased baking sheet and spray with cooking spray. Bake at 400F for 8-10 minutes. Flip them over and bake an additional 5-7 minutes, until crispy and golden brown. Serve hot with dipping sauce!
*These reheat well in the toaster oven or oven!