I'm obsessed with egg roll wrappers!

I have to try these!

Baked Egg Rolls

1 14oz Dole Classic Coleslaw Mix (shredded cabbage and carrots)
6 oz. boneless, skinless chicken breast, cooked and shredded
1 cup vegetable broth
1/4 cup reduced sodium soy sauce
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. Extra virgin olive oil
Egg roll wrappers

Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray.

Heat oil in a large skillet over medium heat; add garlic and onion. Saute for about 2-3 minutes or until onions are translucent. Add coleslaw mix and cook, stirring frequently, for about 3-4 minutes. Do not let it brown, it will have a burnt taste. Add in veggie broth and chicken; reduce heat to low and let simmer until all liquid is gone. Stir in soy sauce. Remove from heat.

Place the egg roll wrapper so that it looks like a diamond. Add 1/4 cup cabbage mixture to each egg roll, placing it in the middle in between the East and West points leaving some space around the edge. Bring up the South corner and tuck end under filling. Bring the East and West sides towards the middle, they should be just about touching. Then bring the North corner down and wrap it around the egg roll. Place seam side on pan. It's not necessary to seal the edges since you are baking, but you can dip your finger in water and spread it over the seam if you wish. Repeat until you've used all the cabbage mixture (I got 17 out of it).

Spray egg rolls with cooking spray (this will help them brown up) Bake for about 15-18 minutes or until deep golden brown.

Makes 17, each serving is 1 each
Per Serving
Calories 88, Fat 1, Carbs 14, Fiber 1, Protein 5

Sweet and Sour Sauce

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Reader Comments:

You have probably heard this before but I tried your sweet and sour sauce using rice vinegar, and absolutely love it. My daughter is allergic to some red food colourings so we generally avoid sweet and sour. (Your recipe) was soooo good I decided to make a second batch ; unfortunately I was now out of rice vinegar. Well...white vinegar just doesn't cut it girl !!! I am now going to make sure there is rice vinegar at all times in my pantry. From Lynn






Apple Pie Egg Rolls

Ingredients:

1 tablespoon butter

3 cups apples, peeled, cored, and diced

1/4 cup brown sugar

1/2 teaspoon cinnamon

5 egg roll wrappers

vegetable oil for frying

for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon

Cooking Directions:

In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 3o minutes.

Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.

Serve with vanilla ice cream and caramel sauce, it’s good!

Enjoy!

going to have to check out these recipes

I would assume these have less fat and calories than other options.

Bump

I've made lasagna muffins, and crab rangoons with these, and they're really yummy. BUMPing for more ideas, lol

LOL dude no way, I am toooooo

I just bought some and i also bought wont ton wrappers and im so obsessed with them ive been putting everything in them,

I am so anxious to taste it that even before they cool down i am stuffing them in my mouth to see how it taste.

my worse recipe by far - putting a string cheese and turkey sliced and baking, just wasnt good


Best recipe - sauteing Tofu with a chicken buillon, and then putting shredded cabbage blend from a bag cooking it down with coy sauce and baking it in an eggroll wrap yum yum.

OMGoodness, these look delish! I will be trying them this weekend. Great idea!!

Bump-thanks

Bump! :happy:

Bump. Love them but need new ideas.

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Sounds interesting!

bump

great ideas here!

If you don't want to fry, try crepes instead. They can be filled with just about anything, too - fruit, sauces, meats, veggies - and work for any meal or course (a crepe filled with sliced banana and a little brown sugar with a shake of powdered sugar on top is a favorite in my home, even for my 7yo son).

I do make chả giò (Vietnamese fried rolls) from time to time but we usually eat gỏi cuốn (Vietnamese salad rolls, sometimes called spring rolls or summer rolls, they are not fried) at least once a week.