larry_stewart
Master Chef
Below is a link of a recipe for baked vegetable egg rolls that I have been making for years.
Along with the Recipe Link, I also included notes of the changes I've made over the years along with a few tips.
The change are for my personal taste along with what I have on hand. Im not opposed to the original recipe, but as we all do, I've tweaked the recipe to accommodate my tastes.
I also chose baked over something that is deep fried to for health purposes. Deep fried almost always makes everything taste better, but this is a good alternative.
https://fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html
Notes, Tweaks and Tips
1 - I usually use cabbage (doesnt have to be savoy , bu could be), carrots, shiitake mushrooms and water chestnuts.
- Cabbage shredded as if I were making sauerkraut
- Carrots grated (medium grate, moisture squeezed out)
- Shittake thinly sliced
- Water chestnuts, a fine dice.
**On occasion Ill add the bean sprouts, but I dont feel they add too much**
**Same with green onions, sometimes I add, some times I dont**
2 - I don't add ginger, corn starch or soy sauce. I've personally found the simpler, the better.
3 - As it says in the directions on he website, jus fry up till veggies start to wilt a little bit, Still some crispness, not mushy.
4 - Fold as hey suggest, keeping them more blintz shaped than egg rolled shape. When you bake them, you flip them 1/2 way, and you'll get more surface area to be crispy if it has sizes rather than tube shaped .
5 - Spray or lightly brush pan and tops of rolls with oil. before baking. I also give a quick spray after flipping.
6 - Pay attention to time, was all ovens vary. I think I do 10 minutes, flip, then another 8. After flipping, I turn the baking sheet 180 degrees then put it back, as the back of my oven heats up a little more than he side by the door. everyone knows their own oven, so just be mindful of time and cooking evenness. Only once have I burned them. ( The ones in the pic probably would have burned if I gave them one more minute).
7 - These are the type of things that a need to go in the oven after constructing them as the egg roll sheets will get soggy if wait too long.
***They actually freeze and reheat well. Im actually going to try and reheat in the air fryer and see how that goes. usually I just reheat by baking, which works well too***
Below is a pic of the brand wrappers that I have used with success. I ve had other brands just fall apart.
Along with the Recipe Link, I also included notes of the changes I've made over the years along with a few tips.
The change are for my personal taste along with what I have on hand. Im not opposed to the original recipe, but as we all do, I've tweaked the recipe to accommodate my tastes.
I also chose baked over something that is deep fried to for health purposes. Deep fried almost always makes everything taste better, but this is a good alternative.
https://fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html
Notes, Tweaks and Tips
1 - I usually use cabbage (doesnt have to be savoy , bu could be), carrots, shiitake mushrooms and water chestnuts.
- Cabbage shredded as if I were making sauerkraut
- Carrots grated (medium grate, moisture squeezed out)
- Shittake thinly sliced
- Water chestnuts, a fine dice.
**On occasion Ill add the bean sprouts, but I dont feel they add too much**
**Same with green onions, sometimes I add, some times I dont**
2 - I don't add ginger, corn starch or soy sauce. I've personally found the simpler, the better.
3 - As it says in the directions on he website, jus fry up till veggies start to wilt a little bit, Still some crispness, not mushy.
4 - Fold as hey suggest, keeping them more blintz shaped than egg rolled shape. When you bake them, you flip them 1/2 way, and you'll get more surface area to be crispy if it has sizes rather than tube shaped .
5 - Spray or lightly brush pan and tops of rolls with oil. before baking. I also give a quick spray after flipping.
6 - Pay attention to time, was all ovens vary. I think I do 10 minutes, flip, then another 8. After flipping, I turn the baking sheet 180 degrees then put it back, as the back of my oven heats up a little more than he side by the door. everyone knows their own oven, so just be mindful of time and cooking evenness. Only once have I burned them. ( The ones in the pic probably would have burned if I gave them one more minute).
7 - These are the type of things that a need to go in the oven after constructing them as the egg roll sheets will get soggy if wait too long.
***They actually freeze and reheat well. Im actually going to try and reheat in the air fryer and see how that goes. usually I just reheat by baking, which works well too***
Below is a pic of the brand wrappers that I have used with success. I ve had other brands just fall apart.
