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
- Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.
- 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.
- 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.
- 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 :)
