One of my co-workers got Chinese take-out for lunch last week, and as I watched her eat her egg roll, I decided to try out baked egg rolls, as I avoid all things fried, and try to make baked alternatives!
These egg rolls came out great, they were cripsy and delicious. I made Teriyaki Chicken and Snow peas alongside, and served the eggrolls with soy sauce and Chinese Hot Mustard.
It was the perfect make you own takeout for a Friday night!
Baked Egg Rolls
12 wonton wrappers
1 tsp. EVOO
4 cloves garlic, grated
1 " ginger, grated
1/2 c. shredded carrot
1/2 c. sliced scallions
2 c. shredded cabbage
1 red pepper, in julienne strips
2 tbsp. soy sauce
1 tsp. sesame oil
In a wok over high heat, add oil, garlic and ginger. Cook for 20 seconds constantly stirring, add carrots, scallions, and cabbage. Contine to toss over high heat for 2-3 minutes. Add soy sauce and continue to stir and cook until all of the liquid is out of all the vegetables, about 5-8 minutes. Turn heat down if veggies begin to burn at all.
Lay wonton wrappers out on cutting board. Spoon 1 heaping tbsp. of the mixture into each wrapper, fold over and tuck in sides, use a little water on your finger to seal the last edge.
Preheat oven to 400 degrees.
Place egg rolls on a nonstick baking sheet, bake for 12 minutes, remove, baste the tops with a little so sauce on a pastry brush, return to the oven for another 5 minutes. Serve.