Wednesday, February 15, 2012

Baked Spicy Veggie Eggrolls

Asian food is some of our favorite things to eat. We can't find any really good Chinese restaurants around here, so I have been dabbling more.

I hate frying. It takes a ton of oil, and your house stinks for a week. Not to mention the obvious "its crappy for you" reasons.

I wanted something to pair with my Egg Drop Soup. I have wanted to do some "soup and sandwich" nights. Asian sandwich....well, egg rolls are wrapped...close enough.

Baked Spicy Veggie Eggrolls

~2 cups cole slaw mix (I found fine cut slaw and it worked GREAT)
~3 medium carrots, grated.
~1 can bean sprouts, drained
~1 can water chestnuts, chopped
~3 green onions, diced
~2 garlic cloves, minced
~1 tsp fresh ginger, minced (powdered would be ok)
~4 tsp cornstarch
~1 tbsp soy sauce
~2 tsp honey
~1 tsp chili garlic sauce
~1 tsp sesame oil
~1 pkg egg roll wrappers

 Dipping sauce

Combine and whisk :

~1 tbsp rice vinegar
~1 tsp Sriracha
~1 tsp chili garlic sauce
~1/4 cup low sodium soy sauce
~1 tbsp honey


Preheat to 425.

Put carrots, bean sprouts, water chestnuts, green onions, garlic, and ginger in a large saucepan on medium and cook until veggies soften. In a small bowl, combine cornstarch, soy sauce, honey, chili garlic sauce, and sesame oil. Whisk and add to veggies. Cook 2 minutes. Remove from heat.

Spoon 1/4 cup of mixture into bottom 1/3rd of egg roll wrapper. Fold in sides and roll tightly. Place seam side down on sprayed baking sheet. Spray well with cooking spray. Bake for 10 minutes on one side, and 10 on the other.

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