Monday, September 13, 2010

Oven Baked Egg Rolls

Made these for our Logan Ladies Recipe Swap last Thursday night. Our theme was "Authentic Asian"! We are growing each and every time we meet, it's so exciting. I can't believe that something I started just 4 short months ago has grown to be so popular among friends and family!

Oven Baked Egg Rolls

1 lb. ground sausage
1/2 lb. bean sprouts
1/2 head of cabbage, shredded
2 carrots, diced
1 can water chestnuts, diced
3-4 green onions, diced
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1 1/2 teaspoon black pepper
1 teaspoon sesame oil
1/8 cup soy sauce (or more if needed)
Egg roll wrappers

  1. In a pan, heat about tablespoon of vegetable oil and brown sausage. Add carrots, onions and ginger, saute' for a minute. Add cabbage, bean sprouts, and water chestnuts, saute' for another minute. Add black pepper and garlic powder. Pour in sesame oil and soy sauce and mix everything together, stirring until the cabbage reduces in size by about half.
  2. Spoon heaping tablespoon of mixture into egg roll wrapper and fold according to package directions. Bake on greased baking sheet in 450 degree oven for 7-10 minutes, or until the outside just begins to brown.
Makes about 30 egg rolls.

Next month's theme is "Tour of Italy". I can't wait to see the amazing culinary creations to come!

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