Egg Rolls

by | Oct 2, 2024 | Recipes, Uncategorized

One of the things that I miss a lot since I developed my onion allergy is Chinese food. After some trial and error, I have come up with a tasty homemade version of some of my favorites – egg rolls and stir fry.

This recipe for egg rolls is easy and much healthier, because you bake the egg rolls instead of frying them. DS and DD don’t like the taste of the wrappers but love the filling, so I will usually make a little extra filling and just let them eat it over rice or soba noodles.

Fixing the filling is simple and only uses 1 skillet.
Yay for fewer dishes!

Filling them is super easy!

Baking instead of frying makes these so much better for you, but you still get that satisfying crunch!

Here is the full recipe.

Ingredients:

  • 1 small bunch of broccoli
  • 1.5-2 carrots – depending on size
  • 1 14 oz can of bean sprouts (drained)
  • 1/2 roll of sausage (mild breakfast sausage)
  • 1 tsp garlic powder
  • 1.5 tsp ground ginger
  • 1 package egg roll wrappers
  • Small bowl with some water

Directions:

  1. Cook and drain sausage, being sure to break it up into little pieces like taco meat. The return to the pan.
  2. Shred broccoli and carrots either by hand with a box grater or using a food processor’s shredding disk – I used to use a bag of broccoli slaw but decided this was much more cost-effective.
  3. Add broccoli, carrots, and bean sprouts to the sausage and saute on med-low heat until they start to soften. Mix in garlic and ginger while things are cooking.
  4. Line a baking dish with parchment paper and preheat oven to 350° F.
  5. Lay an egg roll wrapper on the parchment paper so it looks like a diamond (not a square). Place a small amount (about 3 TBSP) of the filling in the center, then fold up the bottom corner of the diamond. Fold in the 2 sides. Using your finger, lightly wet the edge of the remaining side (this should be the top) and then roll the egg roll up from the bottom. Set aside. Repeat until all the egg rolls are filled. As you go along, you may have to adjust your filling amount.
  6. Line completed egg rolls on the parchment paper lined baking sheet and bake for about 20 min or until lightly browned on the edges and slightly crispy. Try to line them so they don’t touch, otherwise they may stick together while baking.
  7. Enjoy with your favorite dipping sauce.
DH would be happy to make a meal out of these anytime I fix them.