Crispy Baked Egg Rolls
Try this Crispy Baked Egg Rolls recipe, or contribute your own. "Oriental" and "Appetizers" are two of the tags cooks chose for Crispy Baked Egg Rolls."A lot of prep work - chop chop chop! But worth the effort. I made the full 24 count the recipe called for an froze about 9 of them, we'll see how well they freeze. The wrappers came out nice and crispy - I think coating them with warmed sesame oil was the key there. I can see adding bits of pork or shrimp would add to them for those who are not vegetarians. Just need s a sweet and sour sauce for them for dipping!" - MikeS85004
Yield: 24 Servings Ready in 45 minutes
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Verified by twojocks
Crispy Baked Egg Rolls Preparation
Heat 1/4 c water in wok. Add onions, ginger root and garlic and stir fry until onions tender byt not browned; about 5 minutes. Add celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until vegetables tender, some 5 to 8 minutes. Remove from heat and add soy, rice wine and honey. Toss well and place in colander over bowl to drain, at least 10 minutes.
Stack egg roll skins on a flat surface, with 1 corner pointing away. Have a small bowl of water ready. Spoon 1/4 cup of drained filling into the center of each wrapper, brush edges lightly with water, fold side corners to center, covering filling, bring bottom corner to center of fold, tuck under slightly and continue to roll into a cylinder. Seal top corner by moistening slightly and pressing down.
May be frozen. Before cooking, brush lightly with sesame oil. Bake, seam side down, on nonstick baking sheets at 400 degrees F until golden and crispy, about 20 minutes. Serve immediately.
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