Recipe: Baked Egg Rolls
Baked egg rolls
gkrphoto - Fotolia

Skip the takeout and make your own egg rolls


1/3 cup vegetable oil, divided

1/2 cup shredded carrot

1 1/2 cups finely chopped napa cabbage

1/2 cup chopped green onions

1 can water chestnuts, drained, chopped

3 Tablespoons soy sauce

2 teaspoons minced fresh ginger root

3 teaspoons minced garlic

2 teaspoons sesame oil

12 egg roll wrappers

1 cup sweet and sour sauce


Preheat oven to 400 degrees. Brush baking sheet with 2 teaspoons vegetable oil. 

Combine cabbage, water chestnuts, carrots, green onions, soy sauce, ginger root, garlic and sesame oil in a medium bowl; mix until well blended. 

Place egg roll wrappers on flat, clean surface. Place 1/4 cup filling in corner of each wrapper. Fold bottom corner up over filling. Fold each side towards center. Continue rolling to enclose filling. Place egg rolls, seam-side down, on prepared baking sheet. 

Brush egg rolls generously with remaining oil. Bake egg rolls until browned, 18-22 minutes. Remove from baking sheet. Serve with sweet and sour sauce.