BAKED EGG ROLLS
Nonstick cooking spray
1 tablespoon lite soy sauce
1 teaspoon cornstarch
1/2 teaspoon rice or white vinegar
1/4 teaspoon packed brown sugar
2 teaspoons Asian sesame oil
1/2 cup thinly sliced green onion tops
2 cups fresh bean sprouts*
2 cups finely chopped Chinese cabbage*
1 cup small cooked shrimp, chopped
12 egg roll wrappers
Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
In a small bowl, mix together the soy sauce, cornstarch, and vinegar until smooth. Stir in the sugar. Set aside.
In a large nonstick skillet, combine oil, onion, bean sprouts, and cabbage. Cook over medium-high heat, stirring frequently, for about 3 minutes, or until the vegetables are softened. Stir in the reserved cornstarch mixture and the shrimp and cook for 1 or 2 minutes longer or until the sauce has thickened. Remove to a strainer and drain off excess liquid.
TO MAKE THE EGG ROLLS:
Lay a wrapper on a flat surface with one corner facing you. Lay bout 3 tablespoons of filling in a line horizontally across the center of the wrapper, leaving about 1 1/2 inches at each pointed end. Fold the pointed end of the wrapper facing you over the filling. Fold in the pointed ends at the sides of the wrapper over the filling.
Brush the remaining pointed end of the wrapper with cold water. Fold the remaining end of the wrapper over the filling, rolling to make the traditional egg roll shape. Transfer to the baking sheet. Spray egg rolls lightly with nonstick cooking spray.
Bake for 13 minutes or until the wrappers are crisped. The egg rolls are best served hot from the oven.
TO MAKE AHEAD:
Egg rolls can be cooled, covered, and refrigerated for up to 24 hours before serving. Rewarm in a 350 degree F oven for 9 to 11 minutes.
*About a cup of freshly chopped mushrooms can be substituted for part of the bean sprouts or cabbage.
Makes 12 egg rolls
Source: Snack Attack! by Ruth Glick |