Baked Vegetable Egg Rolls

These are so fast and easy to make. And they are fun to load and roll. You know, one of these nights I might just put out the filling mixture, some proteins like shrimp or chicken and a variety of sauces and let people make their own egg rolls.

Ingredients:

Stir Fry Sauce:

2 teaspoons low sodium soy sauce

2 teaspoons water

1 teaspoon corn starch

3 drops sesame oil

3 drops hot sauce (like Siracha)

1 teaspoon hoisin sauce

1 teaspoon rice wine vinegar

A pinch of sugar

For Filling:

2 teaspoons canola oil

2 cups shredded cabbage

¼ cup shredded carrot

¼ cup thinly sliced green onion

¼ cup sliced mushrooms (shitake if you can find them)

To assemble and serve:

8 egg roll wrappers

¼ cup water in a small, shallow bowl

Vegetable oil cooking spray

Sauces for dipping (such as one or two of the following:  hot Chinese mustard or prepared English (hot) mustard, plum sauce, sweet and sour sauce, sweet Thai chili sauce)

Directions:

In a small bowl, combine all stir fry sauce ingredients and mix well. Set aside. In a large bowl, combine all filling ingredients. Preheat oven to 350 degrees F.

In a work or large skillet, heat the canola oil on medium high heat and add the filling ingredients. Cook, stirring constantly, until the veggies become very soft, about 3-5 minutes. . Stir the stir fry sauce again and add to the wok. Cook, again stirring, for 3 or so minutes until the sauce starts to thicken. Remove from the heat. If there is any excess liquid, drain it off and discard. Set aside to cool.

Line a baking sheet with foil and spray with vegetable oil spray. Lay out the egg roll wrappers on a clean surface (I use wax paper) and put 1-2  Tablespoons on the bottom portion of each egg roll wrapper, aiming for ½ inch in from each side and ½ inch from the bottom. Use your finger to run a very thin coat of water around the edge of the wrapper. Fold the edges of each wrapper up and then roll from the bottom (filling side) up. Spray the tops of the rolls with vegetable oil spray and place, seam side down, on the baking sheet. Bake for 10 minutes. Turn the rolls over and bake for another 8 minutes.

Serve with sauces of your choice.

Get creative on me: These are so quick and easy; I’m slightly ashamed that I’ve bought the deep fried ones in the past. Make this your own by changing up the veggies (I would’ve added bean sprouts if I had them) or changing the stir fry sauce. Short on time? Instead of shredding the cabbage and carrots, just use pre-packaged Cole slaw mix. Add some leftover chicken, some uncooked, peeled shrimp, one scrambled egg or some tofu.

Bonus note: Don’t have any hot mustard on hand? You can mix equal parts dry mustard powder and water for seriously hot mustard. Add some honey and you’ve got “Hot Honey Sauce”.