Baked Egg Rolls, With a Twist
At the grocery store the other day, I grabbed a pack of egg roll wrappers, some bean sprouts, carrots and a few other vegetables and thought I would give egg rolls a try. You have to start somewhere, right? Baby steps, folks, baby steps. Completely underestimating myself, I set out to make an egg roll of sorts. Recalling the crunchiness of egg rolls and the taste of rice wine vinegar and soy sauce meshed together, this is the recipe I came up with. There is no ground pork. Instead, I used leftover roasted chicken that I ground finely in the food processor. The vegetables are pureed instead of shredded using a mandolin. The crunchiness doesn't stem from a deep fried roll, but rather from the carrots which are just lightly sauteed. I substituted regular romaine lettuce for cabbage, because that's what I had on hand. The result? Well the result was unexpectedly delicious. These rolls were the antithesis of what I hate about Chinese food. Oh, and the dipping sauce? That was just the cherry on top. I sat, watching Ides of March on TV, savoring the remnant flavors of these Baked Egg Rolls, with a twist, for hours to come.
This recipe contains egg roll wrappers, carrots, lettuce (romaine), yellow onions, bean sprouts, chicken broth, soy sauce, sugar, garlic, vegetable oil, rice vinegar, salt, cornstarch, water, olive oil, rice vinegar, fish sauce, sugar, garlic, sirachi sauce, lime juice
25 Egg Rolls servings
Prep time: 15 min
Cook time: 25 min
- 25 egg roll wrappers, I prefer Nasoya
- 4 large carrots, peeled
- 1 Romaine Heart, approximately 4 ounces
- 1/2 yellow onion
- 1 cup bean sprouts (typically these are on the shelf next to the egg roll wrappers)
- 2 cups ground chicken, see below for instructions on how to grind chicken
- 2.5 tbsp soy sauce
- 1 tsp sugar
- 4 cloves garlic
- 3 tbsp vegetable oil
- 2 tbsp rice wine vinegar
- 1 tsp salt
- 1 tbsp cornstarch
- 3 tbsp cold water
- 2 tbsp olive oil
- 3 tbsp rice vinegar
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 garlic cloves, finely minced
- 1/2-1 tbsp sirachi sauce, depending on your preference for spicy
- 2 tbsp lime juice, fresh or bottled
- 1. Preheat oven to 400 degrees F.
- 2. If you are using chicken that is not already ground (cooked or uncooked), go ahead and roughly chop it and place it in the food processor. Puree it until it is finely ground.
- 3. In a wok (or large pot), add 1 tbsp oil and let heat.
- 4. Add chicken, along with 1 tbsp soy sauce and 1/4 tsp sugar. If cooked, saute the chicken for 2-3 minutes or until it has soaked up the flavors. If uncooked, saute the chicken for 4-5 minutes or until it is no longer pink.
- 5. Place chicken in a fine mesh strainer and let the juices seep out while the vegetables are cooking.
- 6. Roughly chop carrots, lettuce, garlic, and onion. Place in the food processor (after washing it from the chicken) and puree until vegetables are fully diced. You should have a very colorful mixture of finely ground vegetables.
- 7. Add another 1 tbsp of vegetable oil to the pot or wok.
- 8. Add the vegetables to the pot, sauteing for 2 minutes.
- 9. Add 2 tbsp rice wine vinegar, 1.5 tbsp soy sauce, 1/2 tsp sugar and 1 tsp of salt to the vegetables. Saute for another 2 minutes.
- 10. Place the drained chicken into a bowl and set aside.
- 11. Add the vegetables to a fine mesh strainer and again, let them drain. The juices will result in soggy egg rolls so you want to let them drain out as much as possible. The vegetables will have already soaked up the flavor of the sauces.
- 12. Add the drained vegetables and the uncooked bean sprouts to the bowl with the chicken. Mix everything together.
- 13. Spray a baking sheet with no-stick cooking spray and set aside.
- 14. Mix the cornstarch and water in a small bowl. You will use this to close the seams of the egg rolls.
- 15. On a clean, flat surface, place egg roll wrapper.
- 16. Using a tablespoon measuring cup, place a heaping tablespoon of the mixture in the corner of the wrapper.
- 17. Tightly roll the wrapper half way. Fold the ends over and continue to tightly roll, tucking the corners in as you go.
- 18. Use the cornstarch mixture to close the seams on the egg rolls, lightly brushing the ends of the wrapper with it.
- 19. Place the egg roll on the baking sheet and start over.
- 20. Repeat steps 9-11 until all egg roll wrappers are finished.
- 21. Lightly brush the tops of the egg rolls with olive oil.
- 22. Bake the egg rolls for 10 minutes.
- 23. Using tongs, flip them over and bake the other side for 5 minutes.
- 24. Serve hot with the dipping sauce below.
- 25. Whisk together 3 tbsp rice vinegar, 2 tbsp sugar, 2 garlic cloves (finely minced), 1/2-1 tbsp sirachi sauce, and 2 tbsp lime juice ingredients and serve on the side of Baked Egg Rolls, With a Twist.