Friday, March 27, 2015

Baked Egg Rolls


1 lb. coleslaw mix (with cabbage and carrot)
1 Tbs. vegetable oil
2 garlic cloves, minced
Pinch of ground ginger
1 Tbs. soy sauce
15-16 Egg roll wrappers

Preheat the oven to 425 degrees. In a large saucepan on medium heat, add the vegetable oil and coleslaw mix and cook for 4-5 minutes, stirring occasionally. Add the ginger and soy sauce and stir until everything is well combined. Set a small bowl of water near your flat work surface. Lay a few egg roll wrappers out and place a heaping spoonful in the middle. Bring the two sides together into the middle of the filling. Bring the edge closest to you over the top. Using your finger, line the last triangle of edges with the water and roll forward until the seam is seam-side down. Place on a baking sheet. Repeat for the remaining egg rolls. Spray the tops with non stick cooking spray. Bake for 12014 minutes until they become a golden brown on the bottom.

*If you want a more even golden brown on both sides, flip over halfway through the baking process!

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