Creative Cooking...Easy Baked Egg Rolls
Have you ever just wanted to try to make something you have eaten, but not sure how it would turn out? I do that mess all the time. I like cooking. In fact, dare I say I love to cook, although reading will always be my favorite past-time? I decided to make egg rolls, but I didn’t want them fried. Since, I am trying to increase my metabolism, what better way than with a healthy snack enriched with protein and veggies?
So I scoured the Internet in search of an easy and the optimum word is easy, baked egg roll recipe. Once that was done, I knew I was in for an adventure in finding egg roll wrappers, because living in Montgomery; folks ain’t making their own egg rolls. We aren’t talking about fried chicken, corn bread or greens, we are talking about egg rolls. I knew not to check my usual grocery store, so I went to my local Publix and for a reasonable price I got my first package of Nasoya Egg Roll Wrappers.
Easy Baked Egg Rolls as adapted from Joyful Abode.com
Egg roll wrappers
Bag of coleslaw mix
1 cup of chopped fresh mushrooms
½ cup of chopped carrots
½ cup of chopped onions
½ tsp of dry ginger
1 tsp of minced garlic
2 tbs of soy sauce
1 tsp of oyster sauce
3 chicken tenders
1 tbs of olive oil
Pinch of sugar
1 tsp of cornstarch
Cup of water
Preheat oven to 375 degrees. I did this at this time because I wasn’t sure how long it would take me to roll these suckers up.
With my cornstarch and water mix in a small bowl, I laid out my first wrapper moistening all the edges and had it done in a diamond fashion and placed the cooled filling directly across the wrapper. First I rolled up the bottom and pulled it back on the filling then brought in the two sides and rolled. Not hard to do just a bit labor intensive. LOL! As my sister says, I be doing the most!
I placed my egg rolls seam side down on a greased pan and sprayed the top of my egg rolls as well. Placed in the oven and baked about 25 minutes and turning over half-way through so the other side could brown.
As for my dipping sauce:
Just soy sauce
Two squirts of Srirachia chili sauce
Rice wine vinegar and a pinch of sugar