Sunday, February 9, 2014

Baked Egg Rolls

Yes, You get egg rolls with that!
A good friend was coming over to watch the NHRA races as they resumed for the year. Slave wanted to do something different so it thought “how about making some egg rolls?” This is not a difficult recipe and it does not involve deep fat frying, but rather baking. Slave realized just a bit too late that it would have turned out better looking if the rolls had been sprayed with cooking spray first. However first times are for learning and the taste was so very good with little prep time needed.

1 pkg Cole slaw mix slave found one that was for Chinese slaw!
2 tablespoons canola oil
3 green onions, chopped
1 clove of garlic, minced
1 teaspoon fresh grated ginger
2-3 tablespoons low salt soy sauce
10 ounce can of cooked chicken, shredded
10-12 egg roll wrappers
Pre heat oven to 400 degrees and parchment line a baking sheet.

 Minced Garlic   Chopped Green Onion     Grated Ginger

Chop the green onions, mince the garlic and grate the ginger first and have them ready to add. Note when grating the ginger, peel the piece of root, expect a large amount of ginger to stay in the grater holes, so have a spare brush handy to brush it out.

Open the can of chicken, drain well and pull it apart with two forks.
Heat oil over medium heat in a skillet. Add the green onions and saute for two minutes. Add garlic and saute for an additional minute
Mix in the soy sauce and the ginger. Stir in the chicken and the slaw mix. Stir carefully and cook an additional two to three minutes.

Remove from heat and assemble the rolls.

Lay one egg roll wrapper on wax paper covered counter with one corner pointing towards you (so it looks like a diamond.)
Spoon two to three tablespoons of mixture into the center of the wrapper. Use less than you think you will need. Fold the bottom corner over the mixture. Then fold in the right and left sides. and roll jelly-style. Brush a small amount of water on the top corner and roll it up like a carpet and the top will seal the wrapper. 
Place seam side down on a lined baking sheet. Continue with remaining wrappers.
Spray each one with some cooking spray.
Bake for about 10 minutes, then turn each on and continue for another 10 mins.

Here is an easy sweet and sour sauce to serve along with these.
Sweet and Sour
1 C. chicken broth
1 clove garlic, peeled and minced
½ C. orange marmalade
¼ C. balsamic vinegar
1 tsp. Dijon Mustard
¼ tsp. Red pepper flakes
Heat the chicken broth to a simmer with the garlic and red pepper flakes. Stir in vinegar and mustard, then add marmalade slowly until it is dissolved. Let cool before using.
OR: if you are in as hurry, dress up some jar sweet and sour sauce with a touch of Dijon mustard and Orange marmalade!

Also try the Honey Mustard sauce with a 5oz container of non-fat plain Greek style yogurt, 1 Tbs of Mustard and 2 Tbs of honey.

NOTE: if your store does not have the Chinese Cole slaw mix use what they have. Or Shred 2 ½ C. cabbage and about ¼ C. of carrots. 

Hope you try these out the next time an occasion calls for hot appetizers.

Happy to Serve my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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