Homemade Egg Rolls - Baked
January 27th 2015
Homemade Egg Rolls - Baked
Ingredients:
1 package of egg roll wrappers
1 lb. of small raw shrimp
3/4 head of savoy cabbage (about 2 cups chopped)
2 cups of chopped carrots
1 small can of water chestnuts, drained and chopped
2 tsp chili garlic paste
2 tsp soy sauce
1/4 cup water
1 TBSP cornstarch
1 tsp fresh ginger
1 TBSP olive oil
1 tsp fresh garlic
pepper and a bit of salt to taste
Directions:
1. Chop all of your vegetables and cut your shrimp up a little bit.
2. Heat your olive oil in a large pan. Preheat your oven to 400 degrees.
3. In the pan, add all the vegetables and the chili paste, soy, and garlic.
4. Stir occasionally and let cook for about 7-9 minutes.
5. Salt an pepper the shrimp. Add the shrimp to the pan with ginger. Cook just until the shrimp starts to turn pink.
6. Mix the cornstarch and water. Add to pan and toss. Let reduce for a minute or so.
7. Remove pan from heat.
8. Spray your cookie sheet generously with cooking spray. Take out a few egg roll wrappers.
9. Spoon a heaping tablespoon of your mixture onto a wrapper diagonally.
10. Wrap like a burrito and seal with a little water. (I just kept a small dish of water by my prep station)
11. Once all egg rolls are on the cookie sheet spray the tops of the egg rolls with cookie spray.
12. Bake in the oven for 20 minutes, flipping halfway through. You want them to be browned so they are crispy like you fried them. Oven times may vary but you will know they are done when you see them.
Serve with spicy mustard or sweet and sour sauce. I whipped up a little spicy mustard but adding 3 parts mustard, 2 parts horseradish sauce, and 1 part hot chili garlic paste.
This recipe makes about 12 egg rolls
Julianne
Homemade Egg Rolls - Baked
Ingredients:
1 package of egg roll wrappers
1 lb. of small raw shrimp
3/4 head of savoy cabbage (about 2 cups chopped)
2 cups of chopped carrots
1 small can of water chestnuts, drained and chopped
2 tsp chili garlic paste
2 tsp soy sauce
1/4 cup water
1 TBSP cornstarch
1 tsp fresh ginger
1 TBSP olive oil
1 tsp fresh garlic
pepper and a bit of salt to taste
Directions:
1. Chop all of your vegetables and cut your shrimp up a little bit.
2. Heat your olive oil in a large pan. Preheat your oven to 400 degrees.
3. In the pan, add all the vegetables and the chili paste, soy, and garlic.
4. Stir occasionally and let cook for about 7-9 minutes.
5. Salt an pepper the shrimp. Add the shrimp to the pan with ginger. Cook just until the shrimp starts to turn pink.
6. Mix the cornstarch and water. Add to pan and toss. Let reduce for a minute or so.
7. Remove pan from heat.
8. Spray your cookie sheet generously with cooking spray. Take out a few egg roll wrappers.
9. Spoon a heaping tablespoon of your mixture onto a wrapper diagonally.
10. Wrap like a burrito and seal with a little water. (I just kept a small dish of water by my prep station)
11. Once all egg rolls are on the cookie sheet spray the tops of the egg rolls with cookie spray.
12. Bake in the oven for 20 minutes, flipping halfway through. You want them to be browned so they are crispy like you fried them. Oven times may vary but you will know they are done when you see them.
Serve with spicy mustard or sweet and sour sauce. I whipped up a little spicy mustard but adding 3 parts mustard, 2 parts horseradish sauce, and 1 part hot chili garlic paste.
This recipe makes about 12 egg rolls
Julianne
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