Of course, I am overdue for some food posts, since I am pretty much a giant Foodie and love to cook. I have pretty much mastered the following recipe with making a few tweaks along the way, so it's to the point where I feel like I should share it. It's also really easy to do once I figured everything out. :) There will be more to come of these in future posts as well. Enjoy!
Baked Egg Rolls
Ok, so a basic list of ingredients that you will need are:
- About 3 chicken breasts
- 1 package of egg roll wrappers
- 1 can of water chestnuts
- Fresh minced garlic
- Salt, pepper, and fresh or ground ginger
- Chopped onion
- Various filling vegetables (I am using carrots, cabbage, and snap peas)
- Cup of cold water
Now, if you don't have a food processor, the prep will be a little bit longer, however, it's not bad to do by hand. Since I have a Cuisinart, it all takes about 5 seconds to chop everything. I grated the cabbage, and then chopped the vegetables, minced, the garlic, and sliced the chicken into tiny stir fry sized strips.
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| Cabbage, about 1/2 a head |
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| Water Chestnuts |
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I only use about a 1/4 of an
onion, but you can use more |
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This is Elephant garlic, of which I
only used 1/2 of 1 clove. Regular garlic works fine, though. |
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Chicken after going through
my slicer tool on my Cuisinart. |
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| A view of everything prepped. |
I mix all of the vegetables together with the garlic and onion, leaving the chicken out for now (since I think about having to potentially accommodate vegetarians), and toss in some salt, pepper, and ginger. Then I get my work space ready.
First I put about a teaspoon or so of veggie mix onto an egg roll wrapper, and make it into a line. Then I add chicken on top of this. The ratio can vary if you like, and again, it becomes more of an eyeball game than anything else. The cup of water is to stick the wrapper ends together. I also have a wet cloth nearby, as your hands can get gummy from the starches of the wrappers.
Once the filling is in place, I pull the two side ends together and stick with a dab of water. (Note thatb this is the orientation for rolling that works best for me, but feel free to adapt it to whatever is easiest.) I then pull the bottom edge up and over the filling, sort of tucking under and tightening as I go. I tuck the bottom corner under and roll the wrapper up a little to hold it in place.
Then with my finger I wet the edge of the top corner all the way around so that the egg roll will stay shut.
And I finish rolling!
So pretty.
The next step is to brush them with a little olive oil, or something similar.
(Since I'm on a grape seed oil kick right now, I used that instead of EVOO)
I bake them at 375 for about 10 ish minutes or until they start browning, then flip and repeat.
After the baking process is done, I like to quickly pan fry them just to brown and crisp them up a little more.
Viola! Egg rolls which are super easy.
For dipping sauce, again I don't usually measure, but here is what I've found we like best:
- 1 Part soy sauce
- 1 Part teriyaki sauce
- Splash of EVOO or something similar
- Splash of lemon or lime juice
- 1 Part stir fry or szechuan sauce (this is where you have some freedom again, since you can decide what flavor you want to add)
- Sometimes if I really feel in the mood for tons of garlic, I throw 1/2 a clove in as well.
Mix thoroughly and get eating!
