Eggrolls are one of those things I’ve been meaning to try making for a long time but just never seem to get around to it. Then I was in the grocery store and noticed egg roll wrappers, so I grabbed some on a whim and decided to make eggrolls at last. I kept them simple this time, but I might experiment with different flavours next time around. I’ve seen Southwestern eggrolls around the blogosphere that look quite yummy too. These vegetable egg rolls turned out pretty well for a baked version, although I’m ashamed to say I actually enjoy the greasy fried ones a little bit more. I know you’ve probably lost all respect for me now; it’s just that I found the baked egg roll wrappers don’t have the same texture or flavour as the fried kind. Don’t get me wrong, they’re still yummy and a much healthier option, so I’m okay with it. The boys were okay with them too, especially with the homemade sweet and sour dipping sauce. I used sweet chili sauce for dipping mine, but that’s too spicy for the boys so they stuck with the other sauce. Cole said he really liked the middle of the egg rolls but didn’t like the outer shell so much because it was “kind of crunchy.” He suggested I make them with tortillas next time. I think that might work too!
Baked Vegetable Egg Rolls
2 tsp olive oil
2 cloves garlic, crushed
2 tsp grated ginger
2 cups prepackaged broccoli slaw
2 cups bean sprouts
1 can (227 ml) water chestnuts, chopped
3 tbsp soy sauce
18 (approx) egg roll wrappers
Heat oil in a large non-stick skillet over medium heat. Add garlic, ginger, broccoli slaw, bean sprouts, water chestnuts and soy sauce. Cook for about 5 minutes, until the vegetables are tender-crisp. Remove from heat and allow to cool slighty. Place a couple tablespoons of the mixture in the middle of an egg roll wrapper and wrap it like a burrito (there should be wrapping instructions on the egg roll package if you’re not sure). Spray a baking sheet with cooking spray and place the egg rolls seam-down on the sheet. Brush with sesame oil. Bake at 400F for 10 minutes, then flip and bake for about another 5 minutes. Serve with sweet chili sauce or sweet and sour sauce.
Sweet and Sour Sauce
1/3 cup rice vinegar
4 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce
2 tsp cornstarch mixed with 4 teaspoons water
In a saucepan, combine rice vinegar, brown sugar, ketchup and soy sauce. Heat to boiling. In a small bowl, mix together cornstach and water. Add to saucepan. Stir until thickened, then remove from heat.