Baked Egg Rolls.

Here is the recipe for the Baked Egg Rolls that I made for our open house. The original recipe is this one. I tweaked it a bit to include both the meat and more vegetables. It does make a large batch but they were a huge hit and none were left.

Baked Egg Rolls
Serves/Makes: approximately 42 pcs

Ingredients:

4 tablespoons soy sauce
2 teaspoons corn starch
8 cups finely shredded napa, Chinese or regular white cabbage (OR you can use a 16oz bag of coleslaw mix to save shredding the cabbage yourself)
1 12 oz bag mung bean sprouts, chopped a bit.
2 medium or large carrot finely grated (about 1 cup)
4 finely sliced green onions (use both green & white parts)
8 cloves finely chopped garlic, divided
1 pound ground turkey or hamburger (optional)
2 cups fresh mushrooms, finely chopped
4 teaspoons grated ginger root
2 packages egg roll skins found in produce section of grocery store


Directions:
These can be made with or without meat (if not using meat add an extra 2 cups of vegetables).

Mix soy sauce with corn starch. Set aside.

Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 4 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan.

Add remaining 4 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain off any fat.

Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool.

TO MAKE EGG ROLLS:

Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of skins or filling. (Note: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.)

Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.

*This recipe can be halved easily*