Mom's crispy baked egg rolls✨
.
For the Filling:▪️1 Tbsp Avocado Oil▪️4 Eggs▪️3 Tbsp Ginger, minced▪️1 Large Clove Garlic, minced▪️3 Scallion, sliced▪️5 Shiitake Mushrooms, sliced▪️1 Carrot, sliced in thin strips▪️2 Cups Green Cabbage, sliced in thin strips▪️2 Cups Red Cabbage, sliced in thin strips▪️2 Tbsp Soy Sauce▪️3 Tbsp White Vinegar▪️1 Tbsp Sesame Oil▪️1 Tbsp Sesame Seeds▪️1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️1/4 tsp Sugar▪️
.
For the Rolls:▪️1 Package Egg Roll Wraps▪️3 Tbsp Avocado Oil▪️
.
For Serving:▪️Sweet & Sour Sauce▪️S & B Oriental Hot Mustard▪️
.
🌱Vegan Modification: Add extra veggies instead of egg
.
1️⃣ Beat eggs with salt and pepper and then cook in one layer (like an open face omelet) on a large nonstick pan coated with avocado oil (cover the pan with a lid if you have one so the top of the egg cooks, or flip it once); remove from the pan, let cool, roll up and cut into thin strips
2️⃣ Sauté ginger, garlic and scallions until fragrant (2 mins), add the rest of the filling ingredients (besides the egg) and sauté until veggies are tender (5-7 min); taste and add salt, pepper, or soy sauce if needed
3️⃣ Preheat oven to 425°F convection and pour 3 Tbsp avocado oil on a baking sheet
4️⃣ Orient the egg roll skin in a diamond shape and place 1/3 cup of the filling mixture across the lower middle along with two strips of egg (do not over stuff or else skins will split when they bake); fold the bottom up over the filling, the sides in, then brush water on the exposed top skin (which will act as an adhesive) and roll up
5️⃣ Roll in the oil on the baking sheet and bake on convection for 18-20 mins until deep golden brown and crispy (if you're not using convection you will need to cook ~5 mins longer longer)
6️⃣ Serve with sweet and sour sauce and S & B hot mustard and enjoy!
.
⏲ 30 minute prep time + 25 cook time
.
Recipe makes 12-14 egg rolls

свернуть