Hi all! I hope everyone is having a fantastic week. It’s officially finals season which means I need super quick and easy side dishes to make for the week. This week, I made several egg rolls. These are fun and easy to make. I decided to bake them, instead of fry, because it’s healthier and I personally love that crispy taste. Although, I must say, I did fry one just to test it out, and it tasted sooo good. Not that the baked ones taste bad, but lets be honest- who doesn’t like the taste of fried food. This is another recipe where you can get creative and fill them with whatever your heart desires. Let’s get started!
Ingredients:
- Cabbage
- Carrots
- Garlic
- Ginger
- Onion
- Mushroom
- Soy sauce
- Cayenne powder seasoning
- Nasoya egg roll wraps
Directions:
- First, shred the cabbage in either a food processor or a nutri blender, or a grater. It’s ok if they’re not finely shredded as they will wilt while cooking.
- Shred the carrots, roughly chop the mushrooms and half an onion, mince the garlic, and grate the ginger.
- In a large skillet, turn the heat on medium and place about a tablespoon of olive oil.
- Add the egg roll mixture in the skillet and sauté until all are soften.
- While stirring occasionally, add cayenne powder seasoning and additional seasoning of your choice- garlic powder, pepper, etc.
- Add about a tablespoon of soy sauce.
- Turn off the heat once cooked.
- Preheat the oven to 400 degrees F.
- Get 2 large baking trays and spray with baking spray.
- Place water in a small bowl. This will act as a glue for the wrappers.
- Get a large place and place one of the egg roll wrappers on it. Make sure it’s in a triangle shape so one of the corners is facing you.
- Place about 1 large spoon towards the bottom corner of the egg roll wrapper.
- Fold that corner in.
- Then roll upwards a little bit.
- Fold in the side corners.
- Dab a little bit of water on the wrapper and continue rolling to form an egg roll.
- Dab a little more water on the finishing corner once wrapped.
- Repeat with each egg roll wrapper or until the filling mixture is finished. You can always save the extra filling mixture and use the leftovers as a snack for the next day.
- Place each egg roll on the baking tray.
- Lightly spray the top with cooking spray.
- Bake in oven at 400 degrees F for 15 minutes and then broil on high for 3 minutes.
- Let rest at room temperature for 10 minutes.
- Serve with some duck sauce and enjoy!
Suggestions, Substitutions, Tips & Tricks:
- A quarter of a cabbage should be enough for the 20 egg roll wrappers that come in 1 package of nasoy wrappers.
- You can substitute with shredded pork and cabbage.
- If frying, test one wrapper first and make sure it’s rolled tightly so the filling doesn’t come out.
- You can always make these ahead of time and store in freezer and then bake or fry them.
- Use whatever you have on hand.
This recipe is one of those recipes where you can add whatever you like! The options are limitless! It’s a great snack, side dish, appetizer, or whatever you want it to be. It’s fun making the filling of your choice and wrapping those little egg rolls!
Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!
See you next Wednesday!
– Mitz
