Baked Egg Rolls
Ten years ago two nervous newlywed kids took a semester off college, filled two suitcases, and flew across the world to learn the foreign language of marriage. Immersing ourselves in the Chinese culture as my husband and I taught English at a boarding school was one of the hardest but best things we’ve ever done for ourselves and each other. We were thrown out of our comfort zones, forced to lean on each other, and grew as a couple.
Ten years seemed like a good excuse to celebrate with some Chinese food this week, so I’ve also been making some of our favorites dishes–foods I learned to make alongside the local people.
These are a baked twist on classic egg rolls, and with the modern convenience of pre-made egg rolls, shredded cabbage, and ground meat, they come together quickly–not at all like the all-day project they were when I first learned the recipe! Feel free to use this recipe as is, or as guide, especially if you want to swap out some of the veggies. Often I’ll make egg rolls when I need to clean out the produce drawer, and it’s a good way to use up leftover veggies. They are delish without meat too, if you prefer a vegetarian option.
Baked Egg Rolls
Pam @ onceamonthmeals.com
- 16 ounces coleslaw mix
- 1 cup chopped onion
- 1 cup chopped mushrooms
- .25 cup chopped cilantro
- 1 pound ground turkey (could also substitute ground pork or chicken)
- 2 teaspoons minced garlic
- 2 teaspoons ground ginger
- 4 Tablespoons soy sauce
- 1 teaspoon salt
- 2 teaspoons sugar
- 20 egg roll wrappers
Brown meat; drain grease. Add garlic, ginger, soy sauce, salt, and sugar and mix well. Combine with chopped vegetables. Place about two tablespoons of filling in the center of each egg roll wrapper. Roll according to package instructions. Spray a baking sheet with cooking spray. Place rolled egg rolls on sheet and bake at 400F about 10 minutes. Turn and bake an additional 10 minutes or until hot and crispy. Serve with sweet and sour dipping sauce, if desired.
Place unbaked filled egg rolls in a single layer on a baking sheet and flash freeze. When frozen, portion into freezer bags. To serve: Coat a baking sheet with olive oil. Place rolled egg rolls on oiled pan and bake at 400F 10 minutes. Turn and bake an additional 10 minutes or until hot and crispy.
Alternately, bake prior to freezing as directed above, allow to cool, portion into freezer bags. To serve: Reheat in microwave or oven until hot. Serve with sweet and sour dipping sauce, if desired.
Servings: 10 (2 egg rolls per serving)
Servings: 10 • Calories: 343 • Fat: 8 • Carbs: 46 • Protein: 20 • Fiber: 2 • Weight Watchers Points Plus: 9
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Weekend Wander at While He Was Napping