Homemade Egg Rolls - How to bake them healthier than fried
Make baked Egg rolls at home from scratch! These are easy to make and so inexpensive! Try them with pork sausage crumbles or mushrooms.
Equipment
- Wok
- Cutting board
- 9 X 13-inch bake dish
Ingredients
- 1 Tbsp Oil
- 3 Garlic Cloves minced
- 1/2 head Cabbage thinly sliced
- 1 Tbsp Chinese Rice Wine
- 3 Carrots peeled, shredded
- 1 tsp Ginger
- 1/2 tsp Salt
- 1 tsp Sesame Oil
- 1/4 cup Water
- 1 pint Portabella Mushrooms
- 1 Tbsp Soy Sauce
- 1/4 tsp Sugar
Instructions
Egg Roll Filing Directions
- Using a vegetable peeler, peel the carrots and then cut the bottom tips off.
- Shred all of the carrots into the large bowl until there is half an inch of the carrot left.
- Wipe the mushroom caps clean with a paper towel getting any loose dirt off.
- Then, using a box shredder, shred the mushrooms into the large bowl with the carrots.
- Using a large chef knife, cut the cabbage in half, then cut the stem off as it is too tough, and slice the cabbage very thin.
- Do not add the stem but cut it out of the mushroom and toss it in the garbage.
- Put the thinly cut cabbage in the bowl with the mushrooms and carrot.
- Peel the garlic cloves, mince, and then place them into a small bowl and set aside.
- Place the Wok or large pan on the stove and then heat 1 Tablespoon oil to Medium-High.
- Cook any meat that you will be adding to your Egg Rolls. I use 1-pound pork sausage.
- When fully cooked, place sausage onto a paper towel lined plate to soak up any excess fat.
- Add the cabbage, carrot, and mushroom mixture to the Wok and stir fry for 1-3 minutes, or until tender.
- By doubling this recipe, I cook the vegetables for an additional 3-5 minutes to make sure all of them are tender.
- Add 1 teaspoon ground ginger, 1 teaspoon sesame oil, 1 Tablespoon Chinese Rice Wine, 1 Tablespoon Soy, and 1/4 teaspoon sugar to the vegetables; then mix well and continue to cook.
- This recipe is for 20 Rolls, so to double for 40, just make sure to double the seasonings.
- Add the minced garlic and cook for 1 minute or until fragrant, mixing well.
- When the sausage, or chicken, is cooled, add it to the wok and mix into the cooked vegetables. **If omitting meat, skip this step. **
- Preheat oven to 350 degrees.
- Pour all of the cooked cabbage and carrot mixture onto a large sheet pan with a rim and carefully elevate one end so any liquid drains to one end.
- Let the mixture rest to cool and let the liquid pool in the pan; this helps the Egg Rolls to not be soggy.
- I typically use a silicone potholder folded to elevate the pan. All the liquid will drain to one end of the baking sheet resulting in a less soggy Egg Roll filling mixture.
- Boil water in a medium pan and then cook Vermicelli for 2-3 minutes.
- When done, drain with a mesh strainer and let rest to cool.
- Carefully scoop the drained vegetable mixture into a large bowl, keeping all moisture on the baking sheet.
- Add the cooked and drained Vermicelli. Scooping it out of a bowl to make Egg Rolls is easier than scooping it off a baking sheet.
- Use a spatula to make sure the Vermicelli is fully blended with the vegetables.
Assemble the Egg Rolls
- Using a cutting board, lay out a wrapper with one corner up.
- Next, place a 1/4 cup of filling onto the lower middle of the wrap.
- Using a cutting board, lay out a wrapper with a corner up, and then place a 1/4 cup of filling onto the lower middle of the wrap.
- Fold up the bottom corner and then tightly tuck the filling in.
- Fold each side into the middle.
- Using a pastry brush, gently and lightly, wet the top corner of the wrap.
- Carefully fold and roll the filling like an envelope until it is wrapped like a tube.
- Spray a baking sheet or a 9X13-inch pan with Non-Stick Spray and then place the Egg Rolls seam-side down.
- When all are wrapped, softly spray the tops of the Egg Rolls with Non-Stick spray.
Bake the Egg Rolls
- Bake Egg Rolls 12-15 minutes or until golden brown.
- Additionally, you can also spray the Egg Rolls with an oil spray to help with browning.
- Finally, turn the Rolls halfway to get an even browning.
- Let rest for 5-7 minutes to cool before eating.
Notes
When smashing garlic, place the flat blade on top of the garlic clove with the handle off the counter. Using the palm of your hand, with fingers AWAY and UP from the blade, smash the cloves. This makes it easier to mince the garlic and additionally will keep your fingers safe.
**You can either make them vegetarian by omitting the sausage or making them with chicken. ** After many years of making Egg Rolls, I have had many fails, and many wins. The result from the last few years of making this recipe has resulted in some pretty great Egg Rolls.
**You can either make them vegetarian by omitting the sausage or making them with chicken. ** After many years of making Egg Rolls, I have had many fails, and many wins. The result from the last few years of making this recipe has resulted in some pretty great Egg Rolls.