Baked Vegetable Egg Rolls - A New York Foodie

I have always wanted to make egg rolls but they are usually fried and I didn’t want the extra fat and calories or the mess than it will leave on my stove. I found a great recipe for Baked Egg Rolls from Pam’s blog at For the Love of Cooking They are easy to make and really delicious.

Baked Vegetable Egg Rolls

Serves 4

Ingredients

1 tsp olive oil
2 cups of savoy cabbage, chopped
2 cups of shredded carrots
2 cups of 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
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping) (I used a peanut dipping sauce, recipe follows)

Directions

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce.

Enjoy!

Peanut Dipping Sauce

Makes 1 cup

Recipe courtesy of Jaden Hair

Ingredients

2 tsp. cooking oil (I used canola)

2 cloves garlic, minced

1 tsp. grated ginger

3 tbsp. sweet chili sauce

2 tbsp. Hoisin sauce

2/3 cup water

3 tbsp. peanut butter (smooth or chunky)

Directions

Heat the oil in a small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chili sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened.

Let cool. Keeps in the refrigerator for up to a week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.

Comments

Cool Lassi(e) says

April 30, 2010 at 9:28 pm

Lovely! Bookmarking it dear! I love the shots!

Tangled Noodle says

May 1, 2010 at 2:52 am

I know what you mean! Don’t get me wrong – I enjoy fried eggrolls, too, but this way, I can have more than a few without feeling like I’ve been saturated with cooking oil. 😎

Veronica Lee says

May 1, 2010 at 3:24 am

Yummy, my favourite!

Have you tried Malaysian food? I’m sharing a rendang recipe on my post today. Would love to have you check it out!

Have a nice day!

Raina says

May 2, 2010 at 2:52 am

Wow! Thanks for sharing these. I love egg rolls but have always been too afraid to try to make them. I will definitely give these a try.

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