BAKED BREAKFAST EGG ROLLS

Baked Breakfast Egg Rolls image

Provided by Sylvia Waldsmith

Time 45m

Number Of Ingredients 15

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3 large eggs
2 Tbsp water or milk
1 Tbsp vegetable oil
2 scallions, white and green parts, thinly sliced on the diagonal
1/4 c grated carrot
1/4 c finely chopped mushroom (optional)
1/2 tsp minced fresh ginger
1/2 tsp minced garlic
1/4 tsp red chili flakes
1 c cooked, finely chopped chicken or pork
1/4 c hoisin sauce (Oriental section of grocery)
1 c cooked brown or white rice
8 - 10 egg roll wrappers (produce section of grocery)
1 large egg
1 Tbsp water

Steps:

1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. In a small sauté pan, sprayed with non-stick cooking spray, scramble 3 eggs with 2 tablespoons of water or milk, set aside.
2. Over medium heat, in a medium sauté pan, heat oil, add scallions, carrots, mushrooms, ginger, garlic and chili pepper flakes. Saute until carrots have softened, but not brown, approximately 5 minutes.
3. Add chicken or pork and heat for 2 - 3 minutes. Add hoisin sauce, stir well and heat for 1 - 2 minutes longer. Remove from heat and cool slightly.
4. Place an egg roll wrapper on a cooking board with a corner pointing towards you. With a finger, wet the outer edges of wrapper. About a third of the way up wrapper, spread a small portion of the scrambled egg, the meat mixture and the rice. Pull corner closet to you, up and over the mixture, fold in the sides and continue to roll, ending with the final point facing downward on the baking sheet.
5. Finish preparing all the rolls, place on baking sheet and brush each with egg wash. Bake for 20 to 25 minutes until golden brown. Serve with Hot Mustard Sauce or a Sweet Chili Sauce.