CRISPY BAKED EGG ROLLS

Crispy Baked Egg Rolls image

Provided by ratherbeswimmin

Categories Asian

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

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1 cup diced onion
4 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups diced green cabbage
2 cups diced celery
1 cup diced drained bamboo shoot
1 cup diced drained water chestnut
1/2 cup diced fresh shiitake mushroom
1/2 cup diced white button mushrooms
2 tablespoons low sodium soy sauce
1 tablespoon rice wine
1 tablespoon honey
24 egg roll wraps
2 tablespoons dark sesame oil, warmed

Steps:

Preheat oven to 400°.
Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
Lightly brush the edges of the wrapper with water.
Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
Remove from the oven and serve immediately.