Thursday, September 15, 2011

Egg Rolls Ⓥ

egg rolls 1

egg rolls 6

I love chinese take out a lot, but I do not like the way fried foods make me feel. Here is a healthier version of egg rolls. They are easy and my family loves them. :) 


1tsp. olive oil
2 cups of shredded cabbage
2 cups of shredded carrots
2 cup of bean sprouts
1 can of water chestnuts, chopped
2 Tbsp green onions, sliced
1tsp. fresh ginger, minced
2 cloves of minced garlic
2 Tbsp soy sauce
1 Tbsp corn starch
1/4 cup water 14 egg roll wraps
Chinese hot mustard for dipping

How to Wrap an Egg Roll 
eggroll collage


Heat olive oil in a large skillet over medium high heat. Add cabbage, sprouts, carrots, chestnuts, ginger, and garlic to the pan, cook stirring frequently. Cook until the vegetables start to wilt. Mix the corn starch mixture and the soy sauce to the pan along with the green onions, garlic and ginger. Cook until the sauce thickens.

Place two tablespoons of cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next fold the two sides over, then roll it up like a burrito.

Preheat the oven to 400 ˙. Spray a cooking sheet with PAM. Place the rolled egg rolls onto the baking sheet , spray the top of each egg roll with cooking spray. Bake for 10 to 12 minutes or until crispy and golden brown. Serve with soy sauce and chinese hot mustard.



Thank you for your feedback!