Baked Egg Rolls, With a Twist

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), onions (yellow), bean sprouts, chicken broth, soy sauce, sugar, garlic, oil (vegetable), rice vinegar, salt, cornstarch, water, olive oil, rice vinegar, fish sauce, sugar, garlic, sriracha sauce, lime juice

2 Dozen

Prep time: 15 min

Cook time: 25 min