I came across this great baked egg roll recipe on (you guessed it!) Pinterest, and it had my attention. I love a good egg roll, but to be able to make one baked and not fried seemed like a good potential recipe to have in my cooking arsenal if I ever needed one.
This week ended up being a bit crazy and stressful, so it took me until the end of the week to be able to try out this recipe. One great thing was that it didn’t require me to purchase a ton of ingredients, which I really love. I needed to pick up Egg Roll Wrappers, a bag of coleslaw, a can of mushrooms, and some ground ginger. Another part of a dish that I appreciate is when it is easy and fast to put together, which was a must for me this week.
When I took these egg rolls to a gathering, they were pretty well-received. Next time I might get a dipping sauce for them but overall I was thrilled with how they turned out. Definitely let these egg rolls cool a bit before serving, because they are piping hot but also the outside will get more crisp as it cools.
I’m excited to try out this recipe again with a few additions. Maybe some sausage or pork will make an appearance next time to add even more flavor. I did really like the ground ginger (somewhat surprisingly) because it gave it a nice bit of flavor, so I would recommend keeping this ingredient in. Also the cole slaw gets cooked in the microwave for 5 minutes or so to allow it to mix and not be crunchy in the egg roll. Otherwise, I didn’t do any cooking, which really helped as I threw these egg rolls together.
Give this recipe a try and click here to see the recipe and step by step instructions.
What I was cooking up a year ago: Orzo with Artichoke Hearts and Peas
Three of my favorite ingredients were involved in this delicious recipe: Pasta, Artichoke Hearts and Peas. There was so much flavor and I couldn’t get enough of this dish. Sadly the leftovers didn’t last very long, and now I’m going to have to make it again because I’m craving it just thinking about how delicious it was!