Sunday, January 1, 2012

Vegetable Egg Rolls

I absolutely love Chinese food, especially eggrolls.  Vegetarian eggrolls are hard to come by and, of course, are deep fried in oil.  These are baked, but still come out crispy.
I made a large batch of these so that I could freeze them.  You could easily cut the recipe in half.  I only cooked 3 this evening for Jason and I.

Vegetable Egg Rolls
Makes approximately 22 egg rolls

1 package egg roll wrappers 
14oz coleslaw mix
1 can bamboo shoots, drained and sliced
1/2 cup bean sprouts
4-6 scallions, sliced
2 celery stalks, sliced thin
1 large carrot sliced thin or julienned (about 1/2 cup)
1/4 cup light soy sauce
2 tsp crushed garlic
1/2 tsp ground ginger
dash of salt and pepper

1.  Preheat oven to 375°.  Place slaw mix in a microwave-safe bowl with 1/4 cup of water, cover with plastic wrap and microwave for 2 minutes; stir, cover and microwave for one more minute. Drain any excess water and transfer to a large bowl. Combine all other ingredients (except egg roll wrappers), mix well and let sit in the fridge for 20-30 minutes.

2.  Spray a cookie sheet with cooking spray. Place an egg roll wrapper on a clean, dry surface. Moisten the entire edge of the wrapper with water (just dip your finger in the water and run it along the edge), and, using a slotted spoon, put a large spoonful (about 2 tbsp) of the mixture into the wrap.

3.  Roll the wrapper as instructed on the package (or check out my cool picture tutorial below!), being sure to seal the wrapper when you reach the end. Carefully transfer the eggroll to the prepared cookie sheet, seam side down. Continue with the remainder wrappers and filling.*

4.  Spray the top of the eggrolls with nonstick spray. Bake for 25-30 minutes, until golden brown. Serve with desired dipping sauce.

*If you would like to freeze the eggrolls, place the sealed eggrolls on a wax paper-lined baking sheet lightly sprayed with cooking spray.  Place the cookie sheet in the freezer and allow eggrolls to freeze completely.  Once frozen, tranfer to a freezer bag.  To re-heat, place on a cookie sheet sprayed with cooking spray and spray the tops of the egg rolls.  Bake at 375° for  30-35 minutes, until golden brown.

Filling and rolling an egg roll:

Position the wrapper so it's angled, like a diamond.
Wet your fingertip and run it along the edges.

Place the filling towards the bottom corner.

Tightly wrap the bottom corner around
the filling and roll halfway up the wrapper.

Fold both sides in towards the center,
continue tightly rolling the eggroll.


No comments:

Post a Comment