Skip the Fryer…..
I have had the worst craving for egg rolls lately, but I just couldn’t bring myself to buy any. Between the price, the fact that they are deep fried, and all of the unnecessary ingredients that are in them I passed them by so many times. I would literally pick up a package, read the back, and then put them back. I did this for weeks looking at different brands hoping to find one that wouldn’t make me cringe, but no such luck. That is when I decided to try my hand at making my own. After making them once I have to say that I will be making them more often!
I decided that I would take a little help from the store and buy my egg roll wrappers. They are pretty much made up of wheat flour and eggs. You can find them in your natural refrigerator section at the grocery store. (Be careful not to grab the wonton wrappers right next to them or you will have a bit of an issue with wrapping your egg rolls. 😉 ) These little guys can be filled with just about anything, but I went very basic. I served them with veggie fried rice so I wanted to put some meat in them, I chose shredded chicken, but ground pork, ground chicken, or ground turkey could be used as well. Not into meat? Then just leave the meat out and you will have amazing veggie egg rolls!
I chose to bake these egg rolls instead of fry them, and I will be honest, you will never know the difference! The average FRIED egg roll runs about 222 calories, but you can eat THREE of these baked egg rolls for only 226! They are super crunchy, and taste like you got them from your favorite restaurant!
Along with the chicken I stuffed these fun little packages with celery, carrots, and cabbage. I wanted a really fine shred on the cabbage so I took a little help from the grocery store and just grabbed a bag of angel hair coleslaw. It is a nice fine shred, and it takes away a lot of the prep work. When I prepped the carrots and celery I just did a rough chop then pulsed them in the blender 8-10 times. There were a few large chunks of carrot left, but I just picked them out. If you choose a ground meat then just cook, and drain, it before combining it with the veggies. I just used boiled chicken that I shredded. There are two tips I can give you on this recipe, first COOL your filling, you don’t want soggy egg rolls, second wrap them tight so they don’t fall apart. Otherwise this is the easiest recipe on earth, you can’t go wrong. Whip up some egg rolls, sit back, relax, and enjoy!
Baked Chicken Egg Rolls
By Angie Gouchenour
Serves 4 (3 egg rolls per serving)
5 ounces carrots – roughly chopped
3 ounces celery and leaves – roughly chopped
4 ounces angel hair cabbage
4 ounces cooked chicken – shredded (Or meat of your choice) (If you choose to leave out the meat add 4 ounces of extra veggies)
1 Tablespoon + 1 teaspoon sesame oil (the teaspoon is for brushing on the egg rolls before cooking)
1 Tablespoon light soy sauce
12 egg roll wrappers
Pre heat oven to 400’f
Cook and shred your chicken (If using a ground meat cook and drain)
Roughly chop the carrots and celery and pulse 8-10 times in a blender (pick out any large pieces that remain)
Combine celery, carrots, cabbage, chicken, sesame oil (1 Tablespoon), and soy sauce in a fry pan. Cook until heated through and cabbage is wilted
Let filling COOL COMPLETELY before assembling egg rolls (If you are in a hurry you can toss it in the refrigerator)
Once the filling is cooled you can begin assembling your egg rolls
Taking one wrap at a time (Leave the others under a damp towel) lay them on a clean surface in with a point toward you
Place 3 Tablespoons of filling in the center, fold the corner closet to you over the filling, fold each side in, then roll tightly
Place the egg rolls seam side down on a non stick baking sheet. Baste with remaining teaspoon of sesame oil
Bake for 15 minutes
Remove from the oven and let sit for 2-3 minutes before serving, the filling will be hot
1 serving (3 egg rolls) 226 calories