Baked Veggie Egg Rolls

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larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,213
Location
Long Island, New York
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.
 

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blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
Those look inspirational. I've done some like this before and we do also like them baked. It's been a while since I made them so I'll put them on my to-do list for a dinner for us. Thanks for the pictures (I use that same brand), to bring it all back to mind again.
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
This woman's website has a type of veggie sausage we make occasionally, the spices are just right for us.


This is a spring roll, but similar. She uses rice paper to wrap but I could use either rice paper or egg roll wrappers. I thought you might like to see the filling part of the recipe. It's not exceptional, it's pretty average but I'm sure I'd like it.


https://www.nutmegnotebook.com/plan...g-rolls-vegan-gluten-free-oil-free-air-fried/


She uses an air fryer, I bake in the oven on parchment.
 

larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,213
Location
Long Island, New York
I like the idea of using the rice paper. Never tried it like that , therefore, Im going to give it a try. Thanks for the suggestion.

When you bake in the oven, do you use the same temp and time ?

I have an air fryer, but it has a limited space, it would take for ever to complete all of them.
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
I bake in the oven almost everything at 350 deg F, almost always with parchment. I don't know how long they might take, it's been a while since I did it.


(I've tried rice paper wrapped things, without oil, on stainless steel, and cast iron (well seasoned), and I get sticking with either no matter how I do it.)
 
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