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Friday, January 27, 2012

Egg Rolls!

I think egg rolls seem like something that is really challenging to make, but they really are not. Especially when I give you step by step pictures to help you along the way!

Easy Egg Rolls
1 bag cole slaw mix
2 cans chicken broth
1 large chicken breast, cooked and shredded
3 tablespoons soy sauce
1/4 cup rice vinegar
1 teaspoon minced garlic
1 teaspoon black pepper
dash of red pepper flakes
juice from 1/2 of a lemon
1/2 of a white onion, small dice
1 tablespoon ginger

1 pkg egg roll wrappers

1. Combine all ingredients in a medium pot. Stir it a few times to get  the ingredients dispersed. Bring the mixture to a boil, stirring occasionally, and then turn down medium heat and let it simmer until the cabbage is completely cooked.


2. Once your mixture is cooked, lay some paper towels down on the counter. Take a mesh strainer and pour the mixture into it so that the liquid drains off. Then transfer the mixture to the paper towels and pat down with more paper towels. You want to get of as much of the remaining liquid as possible, but you also don't want to dry out the mixture, so just be sure that all of the "loose" liquid is soaked up. 


3. Preheat oven to 400 degrees F. Unwrap your egg roll wrappers. I've always used Nasoya, but I'm sure there are other brands that would work just fine. 
 

4. I like to have everything set up when I start so that I can quickly go through and make the egg rolls. I set mine up like this:
 5. After you've got all your supplies, take one of the egg roll wrappers, and place some of the filling mixture in a line diagonally across the roll. Use about 1/8, but don't over stuff it.
It should look like this: 


6. Next, fold up the bottom flap. 



7. Fold in the side flap to overlap with the bottom flap. You'll probably need to use some water at this point to make sure that the side stays, so just dip your finger in the water bowl, and lightly rub it where the flaps meet to seal it. You'll need to repeat this step with both side flaps. 
Should look like this: 


8.Finally, fold the top flap down, and use more water to seal the crease. Place on the cookie sheet lined with parchment paper. 


9. Repeat this step for all remaining wrappers, and then brush with olive oil. Place in the preheated oven and bake for 10-15 minutes, or until the tops begin to bubble and they are golden. 

10. Once you've removed them from the oven, let them cool for a couple minutes, and then serve. They are good dipped in soy sauce, or served along with Orange Chicken or any other Oriental dish. 



Labels:

4 Comments:

At January 27, 2012 at 11:05 AM , Blogger MissE said...

I had no clue they were so easy to make! I may need to try this out now!

 
At January 27, 2012 at 11:34 AM , Blogger Alexis and Justin said...

That's awesome and much healthier than being deep fried!!

 
At February 1, 2012 at 6:15 PM , Blogger Erika Layne said...

Yes, you need to! They're really good too!

 
At February 1, 2012 at 6:15 PM , Blogger Erika Layne said...

I was excited when I found out you could bake them because it makes them SO much healthier!

 

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