Crispy Baked Egg Rolls Recipe


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Crispy Baked Egg Rolls Recipe from the Recipes 4U Collection

 

Crispy Baked Egg Rolls Recipe

Recipe Ingredients

1 water
1 cup onions, diced
1 tsp ginger root, minced
4 garlic cloves, minced
2 cup celery, diced
1/2 cup shiitake mushrooms, diced
1/2 cup button mushrooms, diced
3 cup cabbage, diced
1 cup bamboo shoots, diced
1 cup water chestnuts, diced
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp honey
24 egg roll skins
2 tbsp sesame oil, dark, warmed

Recipe 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.
Source: Los Angeles Times food section.

 

 

Servings: 24

 

 

 

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This Crispy Baked Egg Rolls Recipe is one of our Appetizer Recipes, which came to us from visitor submissions and `free to use` sources. Obviously, as we have over 50,000 recipes in the cookbook it would be a seriously difficult task to cook and test every single one, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any mistakes, please let us know.


 

Crispy Baked Egg Rolls Recipe

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