Sunday, January 26, 2014

Baked Egg Rolls

My family loves fried egg rolls ( 
But, to have a more healthy alternative, I tried baked egg rolls tonight. They turned out really well. I didn't have any thawed chicken, so these became veggie egg rolls, but meat could be added very easily. 

1 head of napa cabbage
2 bags bean sprouts
2 cloves garlic
2 1/2 Tbsp cornstarch
2 Tbsp water
1 Tbsp soy sauce
1/2 Tbsp olive oil
2 tsp brown sugar
1 package egg roll wrappers
boiled chicken or cooked ground pork (optional)

I started by placing the napa cabbage, bean spouts, and garlic in a large pan. Let the cabbage cook down for about 4-5 minutes. 
Meanwhile, in a small bowl, mix the cornstarch, water, soy sauce, olive oil, and brown sugar. 
Add the sauce to the cabbage and bean sprouts. Let that cook for a couple more minutes. 

Scoop about 1/4 cup of mixture into each egg roll wrapper and roll-up. (Click on the egg roll link at the top of this page to see a rolling tutorial if you don't know how to roll them.) 

Spray your baking sheet with cooking spray. Then spray the tops of each of the egg rolls with cooking spray. 

Bake at 425 degrees for 15 minutes. 
Top with your favorite sauce--(sweet and sour, peanut, szechaun, etc.)