Most egg roll recipes are fried and since I don’t eat much deep fried foods, I decided to bake mine. They are really delicious and quite tasty. These tasty morsels can be made in advance and heated up when you are ready to use them or you can even freeze them. Freeze them before cooking. They also will make a great appetizer for the Super Bowl.
Baked Veggie Eggrolls
(recipe can be doubled or tripled)
1 tbsp. dark sesame oil
1/2 (16 oz) package cole slaw mix
2 carrots, roughly chopped
2 celery stalks, roughly chopped
3 scallions, roughly chopped
1 (8 oz) can of water chestnuts, roughly chopped
1 tbsp, fresh ginger, roughly chopped
2 tbsp. soy sauce
1/4 cilantro (leave off a little for garnish)
8 eggroll wrappers (you can find these in the produce section of your supermarket)
non stick cooking spray
Preheat oven to 400. To a food processor add the cole slaw mix and the next 7 ingredients. Process until chopped finely.
To a non stick skillet on low-medium heat add the sesame oil. When hot add the chopped vegetable mixture and cook for about 8 minutes, stirring occasionally. Once done, let mixture cool off.
Spray a large cookie sheet with the non stick spray.
On a flat service place an egg roll wrapper with the points pointing up and towards you. Add a big heaping tablespoon of the veggie mixture to the bottom part of the wrapper.
Fold the bottom point almost to the top of the top point and then fold in the sides.
Roll up the rest to form an egg roll.
Place the egg rolls on the cookie sheet seam side down. Spray the rolls with some cooking spray and bake for 10-12 minutes. Turn the egg rolls over and spray that side with the cooking spray. Bake for another 5 minutes, until golden brown.
Serve with Sweet Chili dipping sauce or your favorite egg roll sauce.