April 4, 2013
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For the Homemade Happy Hour series this week I whipped up some vegetarian egg rolls. I struggled to find a recipe that I was excited about for this week. This morning I pulled some egg roll wrappers out of the freezer and decided I would fill them with what I had on hand. The result was a very simple egg roll that is baked instead of fried.
I filled my egg rolls with grated carrot, finely chopped cabbage, ginger and garlic. Usually the filling for egg rolls does not contain any kind of sauce but I decided to throw some rice vinegar and soy sauce into the veggie mixture. The only downside to putting the sauce inside is that the rolls seemed to get soggy faster.
The sauce inside made a dipping sauce less necessary. I did dip these in some leftover sauce from shrimp spring rolls but found that I liked the egg rolls better un-dipped. Feel free to leave out the rice vinegar and soy sauce if you’re not into that.
- 2 cups grated carrot (about 3 large carrots)
- 2 cups finely chopped cabbage (I used purple)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 8 egg roll wrappers
Preheat oven to 400 degrees and lightly grease a baking sheet. I used peanut oil but you could use any other type of oil or cooking spray as well.
In a large bowl, stir the carrots, cabbage, garlic, ginger, rice vinegar and soy sauce.
Place an egg roll wrapper in front of you with one of the corners pointing towards you. Spoon about a third of a cup of the veggie mixture onto the wrapper in a log shape parallel to the edge of the counter.
Fold the corner that’s facing you over the filling. Fold in each of the side corners. Light damped the remaining corner and continue rolling.
Place egg rolls on the prepared baking sheet with the open flap of each on the bottom. Bake for 15-17 minutes until both sides are golden brown. Flip after about 9 or 10 minutes.
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