Amy's Baked Egg Rolls Recipe

Amy's Baked Egg Rolls Recipe #eggrolls #eggrollsrecipe #bakedeggrollsrecipe #dinner #appetizer #snacks #easydinner #easydinnerrecipe #dish #maindish

Amy's Baked Egg Rolls Recipe #eggrolls #eggrollsrecipe #bakedeggrollsrecipe #dinner #appetizer #snacks #easydinner #easydinnerrecipe #dish #maindish

5-6 green onions, thinly sliced
1 to 2 pkgs. egg roll wrappers or wonton wrappers
1 large egg, beaten
1/4 c. reduced sodium soy sauce
2 T. rice vinegar or white wine vinegar
1 T. brown sugar
1/2 T. ground ginger or 1 T. grated fresh ginger (don’t be afraid of this amount, I thought that it might be too spicy, but it was just right)
2 T. vegetable oil
1 small Nappa cabbage, shredded, about 4 cups (I used all the cabbage I bought which was about 6 cups)
2 medium carrots, peeled and shredded (about 1 c.)
salt and pepper
4 cloves garlic, minced (about 1/2 T.)
1 lb. ground pork

First, combine soy sauce, vinegar, brown sugar and ginger in a small bowl. 
Then, mix well to dissolve brown sugar.  Set aside. 
Heat the vegetable oil in a medium frying pan until hot. 
Add cabbage and carrots.  Season lightly with the salt and pepper.  Cook for about 5 minutes. 
Add the garlic, pork and soy sauce mixture. 
Cook, breaking up the pork, until the pork is cooked through and the liquid has reduced.  (I cooked mine until there was only about 2 T. of liquid remaining when I moved the pork mixture to one side of the frying pan.) 
Stir in the green onions.  Spread mixture in a 10x15-inch baking pan or a cookie sheet.  Allow to cool for at least 15 minutes. 
Once cool, press the mixture with paper towels to eliminate any excess moisture. 
Place 2 to 3 T. of pork mixture slightly off center and toward the corner  of an egg roll wrapper or a wonton. 
Tuck the nearest corner over the filling and make half a turn.  Bring the two side corners toward the center. 
Brush the remaining corner with the beaten egg, roll tight toward the corner and seal.  Repeat with remaining filling and wrappers. 
To freeze, place on a foil-lined baking sheet and freeze.  When frozen, transfer to a freezer bag. 
Cook from frozen state, no need to thaw.  To bake immediately, brush egg rolls with the beaten egg. 
Bake in a preheated 400-degree oven 10 minutes for mini egg rolls and 15 for regular egg rolls. 
Increase time to 15 and 20 minutes if egg rolls are frozen. 
Serve with you choice of sauce and/or hot mustard.

Recipe adapted from: https://grandmaloyskitchen.blogspot.com/2014/07/baked-egg-rolls-regular-and-mini-secret.html

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