Haven't tried this one yet, but like the idea of not having to deep fry the rolls. Probably could improvise on using the fillings of choice. These can be made w or without meat. They have a different texture than fried egg rolls but they're still pretty crispy.
2 tbl soys sauce
1 tsp cornstarch
4 c finely shredded napa, or regular white cabbage
1 c mung bean sprouts
1 med or lg carrot finely grated (about 1/2 c)
2 tbl finely sliced green onions
2-4 cloves finely chopped garlic, divided
1/2 lb. ground turkey or hamburger (optional--replace w about 1 c mixture of mushrooms, more cabbage, bean sprouts &/or carrots)
2 tsp grated ginger root
1 lb. egg roll skins (14-16)
Mix soy sauce w cornstarch. Set aside. Spray non-stick skillet or wok w nonstick cooking spray or heat one tbl cooking oil. Over high heat stir-fry 1-2 cloves garlic & ginger for a few secs.
Add cabbage, bean sprouts, carrot & green onions. Stir fry a few mins until cabbage is wilted. If cooking meat, remove vegetables from pan. Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain fat. Add reserved soy sauce/cornstarch & vegetables. Cook 1 min or so until thickened. Remove from heat & allow to cool a little.
Heat oven to 400°.
Spray a cookie sheet w nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 c filling just below center. Fold lower point of diamond over filling tucking it under filling. Fold left & right corners over that. Tightly roll egg roll.
Moisten top corner w a bit of water to prevent it from unrolling. Repeat til you run out of skins or filling. (Note: Keep eggroll skins in their wrapper or cover w a moist towel so they don't dry out.) Should make at least 14 egg rolls.
Place eggrolls seam side down on the pan, close together, but not touching. Lightly spray egg rolls w nonstick cooking spray. Bake 15-20 mins until golden brown.
2 tbl soys sauce
1 tsp cornstarch
4 c finely shredded napa, or regular white cabbage
1 c mung bean sprouts
1 med or lg carrot finely grated (about 1/2 c)
2 tbl finely sliced green onions
2-4 cloves finely chopped garlic, divided
1/2 lb. ground turkey or hamburger (optional--replace w about 1 c mixture of mushrooms, more cabbage, bean sprouts &/or carrots)
2 tsp grated ginger root
1 lb. egg roll skins (14-16)
Mix soy sauce w cornstarch. Set aside. Spray non-stick skillet or wok w nonstick cooking spray or heat one tbl cooking oil. Over high heat stir-fry 1-2 cloves garlic & ginger for a few secs.
Add cabbage, bean sprouts, carrot & green onions. Stir fry a few mins until cabbage is wilted. If cooking meat, remove vegetables from pan. Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain fat. Add reserved soy sauce/cornstarch & vegetables. Cook 1 min or so until thickened. Remove from heat & allow to cool a little.
Heat oven to 400°.
Spray a cookie sheet w nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 c filling just below center. Fold lower point of diamond over filling tucking it under filling. Fold left & right corners over that. Tightly roll egg roll.
Moisten top corner w a bit of water to prevent it from unrolling. Repeat til you run out of skins or filling. (Note: Keep eggroll skins in their wrapper or cover w a moist towel so they don't dry out.) Should make at least 14 egg rolls.
Place eggrolls seam side down on the pan, close together, but not touching. Lightly spray egg rolls w nonstick cooking spray. Bake 15-20 mins until golden brown.