• Baked Egg Rolls

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    • 2 Tbsp. Soys sauce
    • 1 tsp Corn starch
    • 4 c. Finely shredded napa, chinese or possibly regular white cabbage
    • 1 c. Mung bean sprouts
    • 1 med Or possibly large carrot finely grated (about 1/2 c.)
    • 2 Tbsp. Finely slice green onions
    • 2 x Cloves finely minced garlic, divided
    • 1/2 lb Grnd turkey or possibly hamburger (optional-replace with about 1 c. mix of mushrooms, more cabbage, bean sprouts and/or possibly carrots)
    • 2 tsp Grated ginger root
    • 1 lb Egg roll skins (14-16) found in produce section of grocery store


    1. These can be made with or possibly without meat. They have a different texture than fried egg rolls but it's worth it because I hate greasy egg rolls! Also, deep frying is SO messy. These were still pretty crispy!
    2. Mix soy sauce with corn starch. Set aside.
    3. Spray non-stick skillet or possibly wok with nonstick cooking spray or possibly heat one Tbsp. veg. oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add in cabbage, bean sprouts, carrot and green onions. Stir fry a few min till cabbage is wilted. If cooking meat, remove vegetables from pan.
    4. Add in remaining 1-2 cloves garlic. Add in grnd turkey or possibly hamburger. Stir fry till no longer pink. Drain off any fat.
    5. Add in reserved soy sauce/corn starch and the vegetables. Cook 1 minute or possibly so till thickened. Remove from heat and allow to cold a little.
    6. TO MAKE EGG ROLLS: Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
    7. Turn eggroll skin so it looks like a diamond. Place 1/4 c. filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over which.
    8. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. VOILA! Repeat til you run out of skins or possibly filling. (Note: Keep the eggroll skins in their wrapper or possibly cover with a moist towel so they do not dry out.) Should make at least 14 egg rolls.
    9. Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray.
    10. Bake 15-20 min till golden.

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