I made these last night and they turned out so good, I have a bad habit of not following recipes all the way but even that couldn’t ruin these egg rolls.
Ingredients:
- 1 tsp olive oil
- 2 cups of savoy cabbage, chopped
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 tbsp green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
- 14 egg roll wraps
- Sweet chili dipping sauce or sweet and sour sauce (for dipping)
- Heat the olive oil in a large skillet over medium heat.
- Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp.
- Mix the corn starch with the water and mix thoroughly.
- Add the corn starch mixture and soy sauce to the pan along with the green onions.
- Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
- Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling.
- Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
- Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.
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