These crispy, baked egg rolls will definitely impress. Instead of takeout you can make these yummy snacks at home!
Ingredients (makes about 24)
2 tsp oil
1/2 of an onion, chopped
2 garlic cloves, minced
1 tsp grated ginger
2 celery stalks, sliced
2 carrots, sliced into match sticks
1/2 of a red sweet pepper, sliced thin
1/2 Lb of sliced cabbage
3 Tbs rice vinegar
1 1/2 Tbs soy sauce
1 tsp white sugar
24 large (5 inch) egg roll wrappers
oil for brushing
Instructions
1. Heat the oil in a large wok or frying pan.
2. Add chopped onion and cook until onions are almost soft, add garlic and ginger and cook for about 30 seconds before adding the celery, carrots and pepper.
3. Once the celery, carrots and pepper begin soften, add the cabbage, vinegar, soy sauce and sugar.
4. Cook until the cabbage has began to soften take off the heat and let the filling cool slightly before filling the wrappers.
5. Preheat oven to 450F (232C).
6. Place around 2 Tbs of the filling in a line on the wrapper. Fold the two short ends in and then the first long end, brush it lightly with water and then fold the other long end on top. Place the rolls seam-side down onto a lined baking tray. Repeat until the filling or the wrappers are gone :)
7. Brush the rolls with oil and bake for 20-25 minutes or until golden and crisp. Enjoy!
Recipe altered from Curious Cuisiniere
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