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Homemade Chinese Egg Roll Recipe
Description: This is a vegetable egg roll, that is baked, not fried.
Baking the egg roll makes it a little healthier for you!
1 Tbsp vegetable oil
½ tsp minced garlic
1 inch ginger
4 oz. mushrooms
2 medium carrots
3 medium green onions
1 small head cabbage
¼ cup soy sauce
½ Tbsp corn starch
1 tsp sesame oil
1 pkg egg roll wrappers
Cooking oil spray
Preheat the oven to 425 degrees.
Peel the ginger and grate with a small hole cheese grater.
Peel and grate the carrots on a large hole cheese grater.
Mince the garlic.
Clean and slice the green onions and mushrooms.
Peel the outer leaves from the cabbage.
Cut cabbage into quarters, removing the core.
Slice cabbage thinly into shreds.
In a large skillet or wok, heat the vegetable oil over medium heat and saute
the green onion, garlic, and ginger until slightly softened. (about 1-2 minutes).
Add the mushrooms and continue to saute until softened (about 5 minutes).
Add the carrot, saute for one minute more.
Add the cabbage.
Continue to cook and stir until the cabbage has reduced in volume by half.
In a small dish, dissolve the cornstarch in the soy sauce. Add soy sauce
to the skillet and stir to coat the vegetables.
Drizzle the sesame oil over top and stir in.
Remove from heat and transfer mixture to a bowl . Allow to cool.
Fill and roll the egg rolls, one at a time.
Place a wrapper onto a clean surface. Put ¼ cup of the cabbage mixture
onto the wrapper.
Roll the corner up and over the filling, fold each side in, and then roll
the rest of the way up.
Brush a little water on the remaining corner to help it stick.
Cover a baking sheet with foil.
Place egg rolls on the baking sheet and coat with Cooking oil spray.
Roll them over and spray the other side.
Bake in the fully preheated oven for about 20 minutes, or until golden brown
Turn the egg rolls over half way through cooking. Rotate the baking
sheet, if you have hot spots in your oven.
Serve Egg Rolls warm with Duck
Sauce or Egg Roll Dipping Sauce.
Other and Trivia:
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