September 16, 2010 •

Baked Egg Rolls

When looking for something to make for a weekend dinner, I scrolled through some of the many recipes I’ve printed out from other blogs and came across this one on Slim Shoppin’ for baked egg rolls and decided it was high time I tried it and planned to have a chinese food night. I also saw some on Stephanie Cooks & used her idea of using coleslaw mix instead of just cabbage to make things a little easier. These were super easy to make and were in the oven in no time. They tasted fabulous & had a nice crunchy texture. They paired so well with the bourbon chicken & rice I served alongside them. Next time I would add a little salt & pepper to the filling though, so I reflected that in the recipe below. I also will bake them a tad longer in the future to get them even crunchier and darker in color. These are definitely going in the dinner rotation!

Baked Egg Rolls
Source: Slim Shoppin with inspiration from Stephanie Cooks

Ingredients:

1 bag coleslaw mix
2 medium garlic cloves, minced
2 green onions, white and green parts, chopped
1/2 tsp dried ginger
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
8 average egg roll wrappers
4 serving olive oil cooking spray, or enough to coat egg rolls

Directions:

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. In a large microwaveable dish, add the cole slaw mix & cover. Microwave for approximately 5 minutes, until wilted.

Add cole slaw mix to a large bowl and stir in garlic, green onions, soy sauce, cornstarch, salt, pepper & sesame oil.

Place a couple of tablespoons of water in a small prep bowl, set aside.

On a cutting board spread out an egg roll wrapper one at a time. Position the wrapper diagonally and in the center of each wrapper, spoon approximately 1/4 cup of the coleslaw mixture. Take one corner of the wrapper and fold over filling. Fold the two side corners over the flap. Moisten the edges of the remaining flap with water using a basting brush, then continue rolling the wrapper up until sealed.

Place egg rolls on baking sheet and bake for 25-30 minutes until lightly golden brown. Watching closely, place oven on broil for 1-2 minutes to brown further and get that nice crunchy texture. Serve with soy sauce or your dipping sauce of choice.

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Comments

  1. Krystal says
    September 16, 2010 at 5:06 PM

    Coleslaw mix makes things MUCH easier! I use it my gyoza recipe. These look tasty, and so much healthier since they were baked.

  2. Cara says
    September 16, 2010 at 8:42 PM

    Yum! Wonton wrapper and egg roll wrappers are so versatile. Now that you know how well they can bake up it's so fun to experiment with fillings!

  3. Laura says
    September 16, 2010 at 9:28 PM

    I always look forward to what you post! These look great!