Tuesday, July 6, 2010

Egg Rolls

I LOVE egg rolls, but have been very resistant to actually making them. ☺ My sister makes them quite a bit and then Sarah over at Frontier Kitchen posted a recipe for chicken egg rolls and so I finally decided to give it a shot.
So this recipe is kind of mix between Sarah's and what my sister Sharon does.

Egg Rolls

3-4 cups cabbage, chopped
1 cup carrots, chopped
1-2 cups zuchinni, shredded (I subbed chopped broccoli this time)
1/2 cup scallions, chopped
2-3 T minced garlic (I like a lot, so ovbiously you could use less)
soy sauce (I use the low sodium soy sauce and I dump in to taste, 2-4 T)
1-2 eggs
1 package egg roll wrappers

Mix your chopped veggies, garlic, egg(s), and soy sauce in a bowl. Place a spoonful of filling on a wrap, roll up and fry or bake.
Bake at 375-400 for about 20 minutes, or until brown.

Cary likes his filling chunkier than this, but I was feeling lazy and used the food proccessor to chop things up.
with water on your finger, dap the top before rolling or folding over so that it "glues" the wrap together.
Obviously frying in oil tastes the best!
If you are wanting to cut down on calories however, these are good baked too.
Brush some oil over the top and bake at 375-400 for about 20 minutes or until brown.
I have NOTHING good to say about my oven, so I'll just say that I'm sure your oven will cook your egg rolls to look better than mine look.
My sister bakes hers, and they always look and taste really good! ☺

I like to dip my egg rolls into soy sauce, but I think most people like to dip in a sweet and sour sauce.

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