BAKED NOT FRIED EGG ROLLS
I wanted to make egg rolls for my hubby and me but I don't own a deep fryer and to be healthier I wanted to bake my egg rolls rather than fry them. I adapted the recipe "Awesome Egg Rolls", Recipe #8674 to be baked rather than fried. This recipe is very simple, and in my opinion fail proof. These egg rolls are delicious, and crispy like restaurant egg rolls, but with out all of the grease. I hope you enjoy this healthier alternative to the traditional fried egg rolls.
Provided by B.A.B
Categories Vegetable
Time 1h10m
Yield 20-30 egg rolls, 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
- After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor) place the cabbage and carrots in a very large mixing bowl.
- Add the ground beef on top of the veggies.
- Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
- Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
- Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
- Place 1-2 Tbs (more or less for easy rolling of egg rolls) of cabbage/meat mixture onto each egg roll wrap.
- Fold egg roll wrap according to directions on package being sure to wrap them tightly.
- Brush egg wash onto wrap while folding to seal the egg rolls.
- Place egg rolls onto cookie baking sheet.
- Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
- Flip egg rolls over and spray all sides well.
- Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.
Nutrition Facts : Calories 282.7, Fat 6, SaturatedFat 2.2, Cholesterol 56.4, Sodium 412.3, Carbohydrate 39.3, Fiber 2, Sugar 1.3, Protein 16.4
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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