Recipe a Day for May: Baked Egg Rolls
| May 16, 2012 | Posted by Sarah under Cooking, Recipes |
I love baking “fried” foods. Baking gets you the crispy texture that frying does, but you cut out all of the fat from frying in oil. Here’s a great “fried” food to enjoy as a baked dish.
Baked Cabbage Egg Rolls
Yield 4 Servings
Ingredients
- 2 1/2 cups Florida cabbage, shredded
- 2 mediumFloridacarrots, peeled and shredded
- 2 cupsFloridamushrooms, diced
- 1 bunch green onions, sliced
- 1 tablespoon fresh grated ginger or 1 teaspoon dried
- 12 egg roll wrappers
- Nonstick cooking spray
- 2 tablespoons cornstarch (divided)
- 1/2 cup water (divided)
- 1 cup water chestnuts, chopped (optional)
- 2 tablespoons low-sodium soy sauce
- Your favorite dipping sauce
Preparation
Spray a baking sheet with nonstick cooking spray. Mix 1 tablespoon of the cornstarch into 1/4 cup water and set aside. Lightly spray large sauté pan with cooking spray and warm over low heat. Add cabbage, carrots, mushrooms, water chestnuts and ginger to the sauté pan. Cook for five to seven minutes or just until vegetables start to get slightly tender. Stir in cornstarch mixture and soy sauce. Cook until the sauce thickens. Let vegetable mixture completely cool and add green onions. Dissolve the remaining tablespoon of cornstarch in 1/4 cup water. Brush onto egg roll wrappers and fill with vegetables and wrap according to the directions on the egg roll package. Bake in a preheated 350 degree oven for 15 minutes or until brown. Serve hot with dipping sauce.
