Monday, February 19, 2018

Baked Eggrolls

Happy Chinese  New Years!

I was invited to a traditional hot pot Chinese New Year in celebration of Chinese New Years yesterday, and made baked Egg rolls. Hot pots are good, and I think most of you would enjoy them... I will post a pic at the bottom so you can see what it is like :)

I took the recipe and based it off a few different recipes.... and this is what I did

  • 2 cloves of garlic
  • equal size pieces of ginger
  • 1/8 of a purple onion

  • 2 cups cooked chicken shredded and cut up into small pieces
  • 2 cups cabbage shredded
  • 2 cup carrots grated 
  • 2 green onions sliced
  • 1 cup bean sprouts

  • 3 Tablespoons vegetable oil for sautéing
  • Cooking spray
  • 16 egg roll wrappers
  • 4 teaspoons cornstarch
  • 1 Tablespoon water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon rice vinegar
  • 1 egg white beaten

(other things that can be added: 
  • 1 small can canned water chestnuts
  • 2 green onions sliced instead of the purple onion
  • fresh sweet red pepers
Instructions
  1. Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.

  2. In a large pan, heat the 3 T. vegetable oil, garlic, ginger, and onion over medium heat. 

    Add cooked chicken and vegetables and saute for about 5 minutes or until vegetables start to soften. Depending on salt levels of soy sauce used, add a little to mixture, I also added some cracked black pepper.

    In the meantime, in a small bowl, whisk together cornstarch, water, soy sauce, vegetable oil, and rice vinegar. Add sauce mixture to pot. Cook 2-3 minutes longer. Remove from heat and let slightly cool.

  3. Open egg roll wrappers and keep covered with a damp paper towel while working with them, they tend to dry out quickly. Place wrapper at a diamond shape on your workspace (1 corner pointing toward you). Add 1/3 cup of veggie mixture in the middle of wrapper. Fold side corners in to meet in the middle. Pull bottom corner up over the side corners. 

    (*** I did not use the egg, just water, like we did as kids :)Moisten top corner with beaten egg white and continue to roll up wrapper (try to keep the roll tight). Repeat will all remaining egg roll wrappers.

  4. Place egg rolls seam side down on prepared baking sheet. When finished, lightly spray the tops of the egg rolls with cooking spray. Bake for 6 minutes, turn egg rolls over and continue baking an additional 6 minutes or until browned.

    ** Mine took at least ten minutes longer to bake**
    Adapted from following recipe: https://happymoneysaver.com/baked-egg-roll-recipe/

    Hot pots: (see egg rolls behind hot pots :)