Tuesday, October 13, 2009

Egg Roll Anyone?

Yesterday I found this recipe for baked egg rolls ( thanks thesuburbanjungle.blogspot.com) and you might or might not know I LOVE egg rolls so, I am going to give this a try on my next shopping trip. I just can't justify spending a $1.25 for a eggroll when we eat out or buy a box for $4. I will let you know how they turn out after next week.

Baked Egg Rolls

2 Egg roll wrapper packets (30 total)
1 pound lean ground pork1/3 pound lean ground turkey (or beef)
1 head green cabbage
1 head purple cabbage
1 green onion
2 carrots
3 eggs
1tsp black pepper
2 tsp salt
1 tsp marjoram
1 tsp savory
1 tsp sage
1 tsp ginger
1 crushed and minced garlic clove
1 tsp sugar

Brown the meats in a large pan, drain any fat, then add spices and seasonings. Chop up all the cabbages and onion. Peel and shred the carrots. Add all the vegetables to the pan and cook until the veggies are soft. They will reduce in size quite a bit.Separate one egg white into a small bowl. Beat the yolk and 2 whole eggs. Move the veggies aside in the pan and scramble the eggs in the pan. Then mix the whole thing together. Fill the egg roll wrappers and fold them up. Seal the ends with the saved egg white.Spray a baking sheet with oil spray (we used olive oil spray). Lightly coat the egg rolls with oil spray and heat at 500* for 8-10 minutes, then flip and cook for 8-10 minutes on the other side. Bake to desired crispiness.This recipe usually makes about 25-26 egg rolls.

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