Eggrolls: Crispy Baked Egg Rolls

posted by jacqibay 03-29-101 7:32 PM

Crispy Baked Egg Rolls
from the Vegetarian Times Cookbook

1/2 C water
1 C diced onion
1 T minced fresh ginger root
4 cloves garlic, minced
1/2 C diced fresh shitake mushrooms
1/2 C diced white button mushrooms
3 C diced green cabbage
1 C diced, drained bamboo shoots
1 C diced, drained water chestnuts
2 T soy sauce
1 T rice wine
1 T honey
24 egg roll wrappers
2 T dark sesame oil

Preheat the oven to 400F.

Heat the water in a wok until simmering. Stir-fry the onion, ginger and garlic until the onion is soft but not browned, about 5 minutes. Add the celery, all mushrooms, cabbage, bamboo shoots and water chestnuts and stir-fry until the vegetables soften, about 5-8 minutes. Remove from the heat. Add the soy sauce, rice wine and honey; toss well. Place the mixture in a colander over a bowl; let sit 10 minutes to drain off excess moisture.

Be sure your counter is dry for egg roll wrapping. Stack the egg roll wrappers with one corner pointing away from you. Have a small bowl of water ready. Spoon 1/4 C drained filling into the center of each wrapper. Lightly brush the edges of the wrapper with water.

Fold the side corners to the center, covering the filling. Next bring the bottom corner to the center; tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.

Place the egg rolls seam side down on two nonstick baking sheets. Do not crowd. Lightly brush with a little sesame oil. Bake in the center of your oven, turning once, until golden and crispy, about 15 to 20 minutes.

Serve at once.

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