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????