I tried my hand at making egg rolls today for the very first time! My rolling skills definitely need work, but they turned out much better than I had thought they would! I came across this recipe in my bag of recipes (see a previous post) and thought that I would try it. They taste great with honey mustard sauce, sweet and sour sauce, or spicy mustard sauce. As usual, I modified the recipe a little bit to make it more to my family’s liking.
3-4 c. shredded cabbage
2 large carrots, peeled and shredded
2 medium garlic cloves, minced
1 medium onion, chopped fine
1/2 lb. sausage, browned and drained
1 tsp dried ginger
2 tbsp. soy sauce
4 tsp. corn starch
2 tsp. sesame seed oil
16 egg roll wrappers
Spray oil
Place cabbage in a microwavable dish and cover. Microwave on high about 4 minutes or until wilted. Drain and transfer to a large mixing bowl. Add carrots, sausage, garlic, onions, ginger, soy sauce, corn starch and sesame seed oil. Mix well.
Arrange egg roll wrappers on a clean, dry surface, Spoon mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both ends and roll to remaining corner. Moisten edges of flap and seal. Place egg rolls on baking sheet which has been sprayed with oil. Spray egg rolls with spray oil.
Bake at 350 degrees until golden brown, about 30 minutes. Serve hot with your favorite sauce!
These may also be fried in oil until golden brown, but that increases the number of calories!
The Cookbook Experiment 