Wednesday, January 30, 2013
Baked Egg Rolls
Egg Roll Wraps (1 lb or approx 20 sheets)
La Choy bean sprouts 1 14 oz can, drained
sliced water chestnuts, 1 can drained and chopped
1 head cabbage chopped
1 c grated carrots
1 chopped red bell pepper
3 green onions, chopped
1 c white rice, cooked
1/8 tsp onion salt
1/8 tsp garlic powder
1/2-1 clove garlic
2T soy sauce
4T chicken broth
1/2 tsp ginger
2 tsp sesame oil
2 packs splenda
salt and pepper to taste
1/2 cup cooked rice
1.Spray Pam in the bottom of a non-stick pan. Add 2 teaspoons sesame oil. Heat on medium high and add vegetables. Add fresh grated ginger, 2 T soy sauce. 4 T chicken stock. Saute. Remove from heat. Salt and pepper to taste. Then add the onion salt,garlic and garlic powder. Add 2 packets Splenda. And cooked rice. Mix well
2.At this point, you'll want to taste the filling to see if needs more soy sauce, salt, pepper, or chicken stock.
3.Preheat oven: 400 degrees.
4.Pour an inch of water into a small bowl. You'll need this to seal the edges of the rolls.
Find a large cutting board or spread waxed paper onto your counter. One at a time, peel back an egg roll wrap and set on the board. The wrap will resemble a diamond. (Note: the wraps are very thin and fragile and will tear.) Spoon in a tablespoon or two of filling in the center of the wrap. Roll once, maybe twice , then fold the sides, dabbing water on the edges so they'll seal--and all you need is a dab. Continue rolling. Add water on the final edge and seal. Set roll in pan. Continue filling, folding, sealing, and rolling.
5.Spray rolls on all sides with Pam. Bake 20 minutes or until golden. Turning over after 10 min.
Each Roll has approximately 65 calories. This batch will make 18-20 rolls.