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LOCATION: Recipes >> Asian >> Eggrolls 18

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Baked Egg Rolls

2 tablespoons soys sauce
1 teaspoon corn starch
4 cups finely shredded napa, Chinese or regular white cabbage
1 cup mung bean sprouts
1 medium or large carrot finely grated (about 1/2 cup)
2 tablespoons finely sliced green onions
2-4 cloves finely chopped garlic, divided
1/2 lb. ground turkey or hamburger
2 teaspoons grated ginger root
1 lb egg roll skins (14-16)

Mix soy sauce with corn starch. Set aside.

Spray non-stick skillet or wok with nonstick cooking spray or heat
one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves
garlic and ginger for a few seconds. Add cabbage, bean sprouts,
carrot and green onions. Stir fry a few minutes until cabbage is
wilted. If cooking meat, remove vegetables from pan.

Add remaining 1-2 cloves garlic. Add ground turkey or hamburger.
Stir fry until no longer pink. Drain off any fat.

Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute
or so until thickened. Remove from heat and allow to cool a little.

Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking
spray. Turn eggroll skin so it looks like a diamond. Place 1/4
cup filling just below the center. Fold the lower point of the
diamond over the filling tucking it under the filling. Fold the
left and right corners over that. Tightly roll the egg roll.
Moisten the top corner with a bit of water to prevent it from
unrolling. Repeat until you run out of skins or filling.

(Note: Keep the eggroll skins in their wrapper or cover with a
moist towel so they don't dry out.) Should make at least 14 egg

Place eggrolls seam side down on the pan. They can be close together
but not touching. Lightly spray the egg rolls with the nonstick
cooking spray. Bake 15-20 minutes until golden brown.

Variation: Replace meat with about 1 cup mixture of mushrooms, more
cabbage, bean sprouts and/or carrots.


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