Friday, January 6, 2012

Baked Egg Rolls

Baked Egg Rolls

These are so much better than deep fried eggs rolls and a lot less fattening I am sure. I got this recipe years ago from  a Taste of Home magazine. I have changed the ingredients some to reflect the kind of vegetables I like in them the most.

Baked Egg Rolls

3 cups cabbages, cut into strips
1 cup shredded carrots
4 chopped green onions
1-2 cloves of garlic minced
2 cups of cooked, diced chicken or cooked and crumbled spicy sausage
4 teaspoons of cornstarch
1 tablespoon of water
1 tablespoon of soy sauce
1 teaspoon of canola oil
1 teaspoon of brown sugar
1/4 teaspoon of cayenne pepper
Package of egg roll wrappers
Cooking spray

In a skillet sprayed with cooking spray, saute the cabbage through the garlic for about 5 minutes. Add the meat if using. In a bowl, whisk the cornstarch, water, soy sauce, oil, brown sugar, and cayenne pepper together. Keeping the heat on low, slowly pour in the cornstarch mixture and stir it in quickly. This will thicken up fast. Remove from heat.  Put 2 heaping tablespoons of filling in each wrapper and roll up egg roll style. Place on 2 baking sheets and spray each egg roll lightly with cooking spray. Bake at 350 degrees for 20-25 minutes. This makes about 16 egg rolls. Served with rice.  It easily feeds this family of 4.


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