BAKED NOT FRIED EGG ROLLS
I wanted to make egg rolls for my hubby and me but I don't own a deep fryer and to be healthier I wanted to bake my egg rolls rather than fry them. I adapted the recipe "Awesome Egg Rolls", Recipe #8674 to be baked rather than fried. This recipe is very simple, and in my opinion fail proof. These egg rolls are delicious, and crispy like restaurant egg rolls, but with out all of the grease. I hope you enjoy this healthier alternative to the traditional fried egg rolls.
Provided by B.A.B
Categories Vegetable
Time 1h10m
Yield 20-30 egg rolls, 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
- After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor) place the cabbage and carrots in a very large mixing bowl.
- Add the ground beef on top of the veggies.
- Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
- Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
- Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
- Place 1-2 Tbs (more or less for easy rolling of egg rolls) of cabbage/meat mixture onto each egg roll wrap.
- Fold egg roll wrap according to directions on package being sure to wrap them tightly.
- Brush egg wash onto wrap while folding to seal the egg rolls.
- Place egg rolls onto cookie baking sheet.
- Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
- Flip egg rolls over and spray all sides well.
- Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.
Nutrition Facts : Calories 282.7, Fat 6, SaturatedFat 2.2, Cholesterol 56.4, Sodium 412.3, Carbohydrate 39.3, Fiber 2, Sugar 1.3, Protein 16.4
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Prince Johnnes
[email protected]Overall, I thought these egg rolls were just okay. They weren't bad, but they weren't great either.
Sekander Hosen
[email protected]The egg rolls were a bit too spicy for my taste. I would use less chili sauce next time.
Simple Study
[email protected]The egg rolls were a bit too salty for my taste. I would use less soy sauce next time.
Princess Mirie
[email protected]The egg rolls were a bit too crispy for my taste. I would bake them for a shorter amount of time next time.
Fani Baloch
[email protected]The egg rolls were a bit too oily for my liking. I would drain them on paper towels next time.
Brock xB
[email protected]These egg rolls were a bit bland for my taste. I would add more seasoning next time.
Mrs Mitu Shaikh MrsMituShaikh
[email protected]I've made these egg rolls several times now and they're always a hit. They're so easy to make and they taste great.
Ebifemi Abdullateef
[email protected]These were delicious! I would definitely make them again.
Sexy babe
[email protected]I made these egg rolls for a potluck and they were a big hit. I will definitely be making them again.
Teresa Lynne
[email protected]These egg rolls were a great appetizer for my party. They were easy to make ahead of time and everyone loved them.
Francios Cherlius
[email protected]My kids loved these egg rolls! They were gone in minutes.
Khadija Telecom
[email protected]The egg rolls were easy to assemble and baked up perfectly. The dipping sauce was also very good.
Ohad Raza
[email protected]These egg rolls were a great way to use up leftover vegetables. I added some shredded chicken and they were a complete meal.
Kyla Howey
[email protected]I was skeptical about making egg rolls in the oven, but I was pleasantly surprised. They were just as good as fried egg rolls, without all the grease.
Joseph Gipson
[email protected]These baked egg rolls were a hit with my family! They were so easy to make and turned out crispy and delicious. I will definitely be making these again.