Monday, June 19, 2017

Baked Egg Rolls

I've been making these egg rolls for over a year now and everyone always really likes them, despite the fact that they are baked instead of deep fried.

If I want the recipe to be easier, I buy a bag of shredded cabbage. I like to pair them with microwave sweet and sour sauce.


1 pound package of 5.5 x 5.5 inch egg roll wrappers
1 chicken breast, diced into half-inch pieces
1/2 a large head of cabbage, shredded
4 carrots, shredded
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon soy sauce
2 teaspoons vinegar
1 tablespoon sugar
Olive oil for stir frying and brushing


1. Cook chicken breast in olive oil in a large frying pan over medium heat until pieces are slightly browned. Remove from pan and put in a large bowl.

2. In a small dish, combine ginger, garlic, soy sauce, vinegar, and sugar. Stir fry the cabbage and carrots in olive oil in the large frying pan in batches. Cook over medium heat for 6-8 minutes and add seasonings. Add to the large bowl and stir to combine the egg roll filling.

3. Wrap egg rolls (guide here, Dip your finger in water to seal the last edge), and place on greased cookie sheet. Brush the outsides with olive oil. Bake 10-12 minutes at 425 F until tops are browned.

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