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Saturday, February 23, 2013

Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls


  • 1 bag of coleslaw mix
  • 1 package egg roll wrappers
  • 1 can water chestnuts, chopped
  • 1/4 cup scallions, chopped
  • 1 tablespoons chopped fresh ginger
  •  1 tsp olive oil
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoon soy sauce 
  • Non-stick cooking spray
Optional ingredients if you have on hand: 1/2 cup bamboo shoots; substitute hoisin sauce for soy sauce; if you want to add 1 cup shredded pork or chicken, add an addition 1 tablespoon soy sauce and 1 tablespoon water, when called for in recipe.  You can really add whatever ingredients you want, as long as you make sure you add additional wet ingredients, so it will not be too dry.
Heat the olive oil in a large skillet over medium heat. Once hot add the coleslaw mix, sprouts if using,  chestnuts, and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat oven to 400.  Place your egg rolls on a cookie sheet sprayed with non-stick cooking spray.  Spray the top of the egg rolls with cooking spray(helps make them crispy).  Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with a dipping sauce, such as plum sauce, dumpling sauce, sweet chili sauce,  soy sauce, or sweet and sour sauce. Enjoy.

These may be frozen after cooking.  Once cool you may store in a gallon size bag or container.  Layer with wax paper and place in freezer.  To reheat, place frozen egg rolls in a 400 degree oven for 8-10 minutes.  My kids stick these in the oven while it is preheating and they are still ready in 8-10 minutes. 


  1. Do you peel the ginger? If so do you have any tips? I have had trouble with this in the past. Thanks!

  2. Yes, you will want peel the fresh ginger. I have been freezing my fresh ginger for years now and it helps to not only preserve it but also make it easier to peel and cut. It normally last several months in the freezer, by just tossing it in the door in a plastic bag or as is. I then either use a vegetable peeler or a sharp knife to remove the peel. Once peel is removed(only remove it from as much ginger as you need) then you can thinly slice the ginger and chop it. You can still use this method if you have not frozen the ginger too. The key I have learned(just recently sadly) is sharp knives make kitchen tasks so much easier. We now have Calaphalon knives and you can normally get a B1G1 or B2G1 deal at a kitchen or knife store.

  3. Thanks for the tip! Most of the recipes I need ginger for only call for a small amount and I hate wasting the rest. For some reason I never thought to freeze it. I've had an awful time trying to peel it and probably need to invest in some good knives. Thanks!