Vegetable Egg Rolls

    A few days ago I took a look at my 32 while 32 challenge to see if there was anything I could make this weekend.  One thing that jumped out at me was the homemade egg rolls.  I really want to start making my own egg rolls because I cook Asian at least once a week and the egg rolls I buy from the store are just ok.  I figured they couldn't be too hard to make so I put them on the menu plan for Sunday just in case they took longer then I thought they would.

    For my first ever homemade egg roll I thought make a vegetarian one would be easiest.  When I went to the market to look for the ingredients I was shocked that they didn't have bean sprouts.  There were 4 kinds of broccoli sprouts but not a single bean sprout in the store.  I ended up buying the broccoli sprouts which looked exactly like the bean sprouts and tasted similar as well.

    I was surprised by how easy they were to make and can't believe I haven't made them before!  The wrappers crisped up and turned golden brown in the oven, the vegetables were semi-crisp inside the rolls, and they were flavorful.  I dipped them in some sweet chili sauce and they were awesome.

Vegetable Egg Rolls (adapted from For the Love of Cooking)
1 T. olive oil
2 c. cabbage, sliced into ribbons
2 c. carrots, shredded
2 c. broccoli sprouts (or bean sprouts)
4 green onions, white parts only, sliced
1 t. fresh ginger, grated
3 cloves garlic, minced
2 T. soy sauce
1 T. cornstarch
2 T. water
12 egg roll wrappers

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a large skillet over medium heat.  Add in the cabbage, carrots, sprouts, ginger, and garlic and saute for 4-5 minutes.

3.   Mix the soy sauce, cornstarch, and water in a small bowl.  Add to the cabbage mixture, along with the green onions, and continue cooking for 2-3 minutes.  Remove from heat and let cool.

4.  Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold the bottom up over the filling.  Then fold the two sides over and roll it up.

5.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet, seam side down.  Spray the tops of the egg rolls with cooking spray.

6.  Bake for 10 minutes, flip over, and continue baking for 6-8 minutes.  Serve with sweet and sour or sweet chili sauce.

To Freeze:  Place the unbaked egg rolls on a baking sheet and place in the freezer for 15 minutes.  Remove and transfer to a freezer bag.  Freeze for up to 3 months.  To bake, preheat the oven to 425 degrees.  Bake for 10-12 minute per side.

    A few days ago I took a look at my 32 while 32 challenge to see if there was anything I could make this weekend.  One thing that jumped out at me was the homemade egg rolls.  I really want to start making my own egg rolls because I cook Asian at least once a week and the egg rolls I buy from the store are just ok.  I figured they couldn't be too hard to make so I put them on the menu plan for Sunday just in case they took longer then I thought they would.

    For my first ever homemade egg roll I thought make a vegetarian one would be easiest.  When I went to the market to look for the ingredients I was shocked that they didn't have bean sprouts.  There were 4 kinds of broccoli sprouts but not a single bean sprout in the store.  I ended up buying the broccoli sprouts which looked exactly like the bean sprouts and tasted similar as well.

    I was surprised by how easy they were to make and can't believe I haven't made them before!  The wrappers crisped up and turned golden brown in the oven, the vegetables were semi-crisp inside the rolls, and they were flavorful.  I dipped them in some sweet chili sauce and they were awesome.

Vegetable Egg Rolls (adapted from For the Love of Cooking)
1 T. olive oil
2 c. cabbage, sliced into ribbons
2 c. carrots, shredded
2 c. broccoli sprouts (or bean sprouts)
4 green onions, white parts only, sliced
1 t. fresh ginger, grated
3 cloves garlic, minced
2 T. soy sauce
1 T. cornstarch
2 T. water
12 egg roll wrappers

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a large skillet over medium heat.  Add in the cabbage, carrots, sprouts, ginger, and garlic and saute for 4-5 minutes.

3.   Mix the soy sauce, cornstarch, and water in a small bowl.  Add to the cabbage mixture, along with the green onions, and continue cooking for 2-3 minutes.  Remove from heat and let cool.

4.  Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold the bottom up over the filling.  Then fold the two sides over and roll it up.

5.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet, seam side down.  Spray the tops of the egg rolls with cooking spray.

6.  Bake for 10 minutes, flip over, and continue baking for 6-8 minutes.  Serve with sweet and sour or sweet chili sauce.

To Freeze:  Place the unbaked egg rolls on a baking sheet and place in the freezer for 15 minutes.  Remove and transfer to a freezer bag.  Freeze for up to 3 months.  To bake, preheat the oven to 425 degrees.  Bake for 10-12 minute per side.