Fresh Food Thursday | Baked Egg Rolls
Happy Thursday! I’m finally straying from all the jalapeno/ Mexican-style foods to something else I love yet rarely make.
Today’s post is all about baked egg rolls, but next week we’ll get into cooking with a wok for some delicious sesame pork stir fry. YUM!
So, I got this recipe here, and I honestly didn’t stray too much from it. I’ve never made egg rolls before, so I didn’t feel quite comfortable improvising.
That being said, here’s a little review of the dish with some changes I’d make next time. Although this was very tasty dish, I think I would add a lot more soy sauce. It was a bit bland, though soy sauce is something people can add after the rolls are baked. Also, the recipe made about 18 rolls, which is a lot for two people!! If you’re making this for a crowd, then it’s a super easy, super inexpensive appetizer. That being said, I rolled a bunch and popped them right in the freezer, thinking I’d simply take some out to bake fresh with the leftovers. Lesson learned: when freezing egg rolls, wrap each individual one in wax paper or something before storing them in a freezer bag. They all stuck together. I managed to save four since I had four more egg roll wraps and could re-wrap them (and they were still wonderful!), but I lost quite a few of them as well. *sigh* now I know. And now hopefully you can learn from my mistakes.
So with all that, here’s the recipe with everything I would change included in it!
Baked Egg Rolls
egg roll wrappers
a bag of cole slaw mix
a can of mushrooms, chopped
1 tsp garlic, minced
1/4 tsp ground ginger (I’d add more next time. Maybe 1-2 tbsp)
a splash of soy sauce (I’d do about 1/4 cup next time)
mung bean sprouts (optional)
can of tiny cooked shrimp (optional)
anything else you think would be good inside of the egg rolls (optional)
1. Preheat your oven to 375 degrees Fahrenheit. Place cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.
2. Mix mushrooms, garlic, soy sauce, ginger, and any other fillings in a large bowl
3. By now your cole slaw should be cooked. Drain it to get out any excess liquid out and add it to the mixture.
4. Place a bit of filling in the center of each wrapper. As you wrap the egg rolls, use water to seal the edges of the wrapper.
5. Place on greased cookie sheet.
6. Bake for 15 minutes, then flip the rolls and bake for another 15 minutes.