This recipe is modified from one I found on SparkRecipes forever ago. These are a good use for whatever veggies you've got around - cabbage and carrots are the key ingredients, but you can add in pretty much whatever else you'd like. (People tell me they're good with chopped mushrooms.)
Ingredients:
Preheat oven to 400 F.
In a wok or large pan, heat olive oil. Combine all ingredients except cornstarch and egg roll wrappers and stir-fry for about 2 minutes (until cabbage is wilted).
Mix cornstarch with 1 T cold water and add to wok. Stir for about a minute, until sauce thickens.
After cooking, strain ingredients in a colander. (You might also want to let the mixture cool, to make it easier to work with. This will make the egg rolls a little crispier. But if you're in a rush, you can work with it while it's still hot.)
Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard. (Or both. Both is good.)
Pro Tips:
If you've never bought egg roll wrappers, you will probably find them in the produce section of your local grocery store. Look for the area where dressings and wraps and pre-cooked packaged beans are located. (I found this extremely weird at first.)
Wrapping egg rolls is a bit of a pain at first. Stick with it. I promise that by the end of the recipe, they won't be as weird and lumpy. My first batch was a hot mess.
Have you got garlic scapes around, say from a CSA? Chop them up finely and add them to the cooking mix. Take out or reduce the garlic powder. You won't be sorry.
If you are comparing my recipe to the one on SparkRecipes, you'll notice that I have made 2 big changes: I make my egg rolls vegetarian, and I also took out the wine and increased the spices. Do it. I promise, they're better my way. However, you could swap out the water chestnuts for shrimp, crab, chicken, whatever you'd like.
These really are delicious left over. You can heat them up in the oven or for less than a minute in the microwave. Or you can eat them cold. I often wrap them up in packs of two and pack them for lunch.
Ingredients:
2 T extra virgin olive oil
16 oz. shredded veggies - cabbage and carrot mix
4 green onions, chopped
1 small can water chestnuts, drained and chopped
1 1/2 cup bean sprouts
1 T ground ginger
1 T garlic powder
2 T fish sauce
2 T soy sauce
1 T cornstarch
20 egg roll wrappers
The Process:
Preheat oven to 400 F.
In a wok or large pan, heat olive oil. Combine all ingredients except cornstarch and egg roll wrappers and stir-fry for about 2 minutes (until cabbage is wilted).
Mix cornstarch with 1 T cold water and add to wok. Stir for about a minute, until sauce thickens.
After cooking, strain ingredients in a colander. (You might also want to let the mixture cool, to make it easier to work with. This will make the egg rolls a little crispier. But if you're in a rush, you can work with it while it's still hot.)
Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard. (Or both. Both is good.)
Pro Tips:
If you've never bought egg roll wrappers, you will probably find them in the produce section of your local grocery store. Look for the area where dressings and wraps and pre-cooked packaged beans are located. (I found this extremely weird at first.)
Wrapping egg rolls is a bit of a pain at first. Stick with it. I promise that by the end of the recipe, they won't be as weird and lumpy. My first batch was a hot mess.
Have you got garlic scapes around, say from a CSA? Chop them up finely and add them to the cooking mix. Take out or reduce the garlic powder. You won't be sorry.
If you are comparing my recipe to the one on SparkRecipes, you'll notice that I have made 2 big changes: I make my egg rolls vegetarian, and I also took out the wine and increased the spices. Do it. I promise, they're better my way. However, you could swap out the water chestnuts for shrimp, crab, chicken, whatever you'd like.
These really are delicious left over. You can heat them up in the oven or for less than a minute in the microwave. Or you can eat them cold. I often wrap them up in packs of two and pack them for lunch.
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