When I was really pregnant with my third, I had this taste for egg rolls. I guess a taste for is putting it lightly. I was ready to kill someone for egg rolls. It was completely ridiculous and since my husband was out of town, this translated to me having to drag my other two kids out in the snow to get egg rolls.
And those egg rolls ended up being awful.
Never again. NEVER AGAIN.
This time, I got a taste for egg rolls, so I made them.
And guess what?
They tasted fantastic.
They’re relatively simple and surprisingly much healthier than their fried friends.
But trust me, they don’t lack on the taste. If you do it right, they crisp up just fine.
Take that greasy grease.
Here’s how to do it!
recipe adapted from For the Love of Cooking
3 cups of green cabbage, chopped
2 1/2 cups of shredded carrots
2 cups of broccoli sprouts
1 tsp ginger powder
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
20 egg roll wraps
In a large skillet, spray with cooking spray and on medium heat, add the cabbage. Allow cabbage to wilt for two minutes then add in the carrots and broccoli sprouts. Cook for 5 minutes, stirring often, until the carrots are softer, but have a crisp to them.
In a separate bowl, mix the corn starch, water and ginger powder. Pour over veggies and allow to thicken for about a minute over the medium heat. Add soy sauce and mix thoroughly. Remove from heat and allow to cool for about 5 minutes before wrapping.
Preheat the oven to 400 degrees.
Place a spoonful of the mixture in the center of the egg roll wrap. Fold the corners in and then roll like a burrito. Place seam side down on a greased cookie sheet. Once all the egg rolls have been made, spray the top of them with cooking spray.
Bake in the oven for 8-10 minutes, then flip the egg rolls over and continue to bake for 5-7 minutes until crispy.