Egg rolls are one of the first things I go to when Im at a chinese buffet. I love the crisp shells and the tender veggies inside. I dont however, like the fact that they are deep fried and horrible for your figure LOL I found these on Ashlee’s Year in the Kitchen blog. These are so good. They get very crisp in the oven and taste pretty authentic to me.
12 wonton wrappers
1 tsp evoo- I used 1 tbsp
4 cloves garlic, finely chopped
1″ ginger root, grated
1/2 cup shredded carrots
1/2 cups sliced scallions
2 cups shredded cabbage
1 red pepper, cut into thin strips-I omitted
2 tbsp soy sauce
1 tsp sesame oil- I used 1 tbsp
In large skillet over high heat, add evoo, ginger and garlic. Cook about 20 secs, stirring constantly. Add in carrots,cabbage, and scallions. Cook about 3 mins, or until veggies are slightly tender.Add soy sauce and continue cooking 2 mins or until all liquid is cooked out and veggies are dry.
Spread wonton wrappers out onto flat surface and spoon tbsp of cabbage mixture into each one. Roll up burrito style. Put a little water on the last corner to seal. Preheat oven to 400. Bake egg rolls on nonstick cookie sheet for about 10 mins. Remove from oven and brush on the sesame oil. Return to oven for about 5 mins.