(Recipe can be found on the site Joyful Abode here.)
Step by Step Instructions:
These egg rolls come together very quickly with the following ingredients: Salt, Pepper, Egg Roll Wraps, Bag of Cole Slaw, Ground Ginger, Minced Garlic, Soy Sauce (I use the low-sodium variety), a can of Mushroom Pieces and Stems, and Cooking Spray.
I began by preheating the oven to 375 degrees. Then I emptied the bag of coleslaw into a microwave safe dish and covered it with plastic wrap. I cooked it for 5-6 minutes until the cole slaw was cooked. When it is cooked, drain it of any water so that the filling isn’t soggy.
Then I drained the mushrooms and chopped them up.
I placed the chopped mushrooms into a large bowl along with 1 teaspoon of minced garlic, 1/4 teaspoon of ground ginger, and a very healthy splash of soy sauce (I absolutely love soy sauce, btw).
I then added the cole slaw to the mushroom mixture…
…then mixed it a bit and added salt and pepper to taste.
Here is the filling fully mixed.
Then I laid an egg roll wrap on my cutting board and added a bit of filling to it – a bit was about one tong-full of filling. (I used tongs to finish fully mixing the filling.)
Then I folded the two sides to the middle as you’ll see above. Then I had a small bowl of water to the side and using my finger I added water to the top fold of the wrap, which you can also see when you look closely. This is very important as it will seal the egg rolls.
I found it easiest to then fold up the bottom corner so it looks like an open envelope. It helped me to keep the filling from falling out of the edges.
Then I very carefully wrapped the roll tightly. I say carefully because the egg roll wrap can tear. As you roll it tightly closed, it will seal itself…love that!
I lined my baking sheet with a Siplat and then sprayed it heavily with cooking spray. Each roll was then placed on the cooking sheet. Before they get placed in the oven, be sure to spray the top of the rolls with cooking spray as well (I forgot this step and it would have made the rolls even crispier–whoops!).
The egg rolls go in the oven for 15 minutes. Then they are taken out. This is what they look like at this point.
Then I used my tongs and very carefully flipped each egg roll over. Back in the oven they went for about 15 more minutes or until they are nice and crispy.
Here’s a close up of an egg roll when they were finished cooking. It’s fun to see that they can get crispy without relying on frying them. Just serve these up once they have cooled a bit. They are very hot out of the oven and the extra cooling time will help the outside get even more crispy. I cannot wait to give this recipe another go and maybe add some meat and/or bean sprouts to them. Yum!
egg roll wrappers
a bag of cole slaw mix
a can of mushrooms
1 tsp garlic, minced
1/4 tsp ground ginger
a splash of soy sauce
salt and pepper
cooking spray or olive oil in a mister (I use olive oil in a mister)
1. Preheat your oven to 375 degrees Fahrenheit. Put your cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.
2. Chop your mushrooms and put them in a mixing bowl. This is also when you’d put in the bean sprouts, shrimp, or other fillings.
3. Splash in some soy sauce.
4. Add the garlic. I used a HEAPING teaspoon but I like garlic.
5. And sprinkle in the ginger.
6. By now your cole slaw mix should be cooked. Drain it to get out any excess liquid as no one likes a soggy egg roll.
7. Then combine the cole slaw mix with the rest of the ingredients.
8. Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.)
9.Fold in two of the corners.
10. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.
11. It helps if you sort of tuck it as you are rolling.
13. Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.
14. Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).
15. Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce?).