Soooooooooo raise your hand if you’ve ever found yourself a wee bit fixated on using a particular ingredient/dish in your kitchen. Is your hand raised? Because both of mine are. It’s funny: I have this strange tendency to latch on to an ingredient or dish and then find a bunch of different ways to prepare it. For a while it was everything caprese: simple caprese salad, caprese kabobs, caprese sandwich, a caprese style pizza. This past week or so it’s been all about the crazy good slaw I created and posted about on Sunday. Those deconstructed egg rolls were so tasty, I decided I needed to create another variation…which is how these baked vegetable egg rolls came to fruition.
It’s all so simple really. The ingredients are exactly the same. The process of making them is just slightly different. You could make a batch of these all on their own, or if you’re like me and have just a few scoops of slaw leftover from making the deconstructed egg rolls, you can simply wrap it up and bake them for a different taste experience without breaking out anything extra! Score.
I have to admit: I was a bit worried that the egg rolls themselves would come out of the oven and not be crispy. A fried egg roll is always a delicious treat, but it isn’t something I want to have on the menu regularly. I was so pleased to see that with a mist of olive oil cooking spray (or a brush of olive oil on the wrappers) and a high temperature on the oven, I was able to get the egg roll wrappers to crisp up and turn a golden brown color for me. You still get the satisfying crunch like you do with the fried version, but the reduced guilt is a very nice touch.
And now…I am officially obsessed with everything egg roll related. I’m dreaming of all the different variations I can create, from savory to sweet. Oh man. Which variety should I whip up next????
- 10 - 15 egg roll wrappers
- Cooking spray
- Salt and pepper
- ¼ cup mayonnaise (I use olive oil mayo)
- ½ tablespoon rice vinegar
- ½ tablespoon grain mustard
- 1 teaspoon soy sauce
- 1 teaspoon sriracha
- ½ tablespoon lime juice
- 4 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1 cup red bell pepper, sliced thin
- 1 cup corn kernels (fresh or frozen)
- 1 cup edamame
- 2 green onions, diced
- 2 tablespoons sesame seeds
- Preheat the oven to 400 degrees F.
- Whisk together all of the dressing ingredients in a bowl until incorporated. Cover and store in the refrigerator.
- Next, add all of the ingredients for the slaw into a large bowl. Drizzle with prepared dressing and toss to coat fully.
- Set a small dish/ramekin filled with water near your working surface. Place an egg roll wrapper down on a cutting board/working surface with one of the points facing you. Scoop about ½ cup of the dressed slaw toward the middle of the wrapper. Use a pastry brush or your fingers to add a light amount of water around the outside edges of the egg roll wrapper.
- Next, fold the point facing you up and over the top of the slaw filling. Fold the two side points in toward the center as well, sealing up the sides. Then, continue rolling until the final point has sealed up on to the side.
- Place the roll seam side down on a baking sheet.
- Repeat the rolling process with the rest of the egg roll wrappers and filling.
- Gently spray the egg rolls with olive oil cooking spray (or use a pastry brush to apply a thin layer of olive oil to the wrappers) then sprinkle lightly with salt and pepper.
- Place in the oven and bake for 15-20 minutes, until wrappers have turned golden brown and crispy.
- Remove from oven and allow to rest for 5 minutes before serving. Enjoy!