Pin It I've been pretty busy the last few days. I went to a bunch of stores looking for new beer rebates (success!), finally cleaned a freezer and organized everything that needs to be used soon, cooked up a storm, payed the bills, did a mystery shop. But I don't really have anything worth writing about. So I thought I'd share with you a recipe of my baked egg rolls that I was working on today (I'm secretly addicted to egg rolls...shhh!!)
1/2 package egg roll wrappers (or you can double the recipe to use up the whole package)
3 cups shredded cabbage
2 medium size carrots
1 small can chestnuts (I used about 1/2)
1 package Hormel Canadian bacon, pizza style (or use nicely diced chicken or cooked ground meat, about 0.5 lb)
1 tsp. ground ginger (or use fresh)
3 Tbsp. fresh green onions (I used 1Tbsp. dry. That's just all I had)
2 cloves garlic, minced
4-5 tsp. soy sauce
vegetable oil cooking spray
Preheat your oven to 400 degrees. Shred cabbage, grate carrots, nicely dice chestnuts.
Heat olive oil in a pan on medium heat, add veggies, ginger, green onions and garlic. Mix in soy sauce and cook on medium-low until soft, stirring frequently. While vegetables are cooking, chop bacon very nicely. Take a skillet off the stove and add bacon.
Lay 1 egg roll on a working surface and add a heap full Tbsp. of a cabbage mix.
Wet the edges of a wrapper with water for easier seal. Turn two corners inside like the envelope and then roll like a burrito. Repeat with the rest of egg rolls. Lightly coat your baking pan with a cooking spray and put the egg rolls there. Spray lightly over all of the egg rolls.
Cook for 8-10 min, then flip and cook for another 5-7 min, until slightly brown. Then get your favorite dipping sauce (I used homemade orange marmalade that didn't thicken enough :) and enjoy!