I always have egg rolls when I order Chinese food… and in my household IT’S ONCE A WEEK. It’s a weakness of mine to be sure, but some nights, I just don’t feel like doing anything.. It also helps that we just so happen to live in arm’s reach of a number of great take out places, Chinese or otherwise. I always wondered how they made egg rolls to begin with, so when I found this recipe, I knew it was right up my ally! But I never realized how easy they were to make. Also, I always thought that egg roll had to be FRIED.
Well, not anymore!!! Rachael Ray showed me just how easy they were to make…and the best part is that they are Baked Egg Rolls! And I can’t wait to try them out. I had gotten this booklet that came in one of her magazines; it was called Lightened-Up Chinese Food, that’s where I got it. You make them with some really simple ingredients and you top that list off with cooking spray…that’s right cooking spray! No vat of grease required!
Here’s what you need:
2 cups broccoli slaw
1/2 red bell pepper, thinly sliced
2 tsp. finely grated fresh ginger
2 tsp. toasted sesame oil
4 egg roll wrappers
And since I got this from a booklet, I’m just gonna write down the instructions right here for you too:
Preheat oven to 370 degrees. In a large nonstick skillet, stir-fry slaw, pepper, ginger and oil with 2 tablespoons water until crisp-tender; 2 to 3 minutes; season. Coat wrappers and a baking sheet with spray. Divide filling among wrappers; roll up according to package instructions.
Place on baking sheet with seam side down; coat tops with spray. Bake until golden, 25 to 30 minutes.
Told you it was easy, just look at how few instructions there are! I can’t wait to try them out!! Thank you Rachael Ray for showing me just how easy egg rolls are to make. I don’t know if they can beat the place I like down the street, but there’s only one way to find out… You can join me if you like. Enjoy!