You know they’re supposed to be an appetizer, and you should only just eat one – but come on! They’re so good! Why not make a meal out of them!
Here’s an easy way to make them at home, and a far better healthier option.
Simply grab a bag of the cole slaw mix in the produce section at the grocery store. No chopping involved — but still loaded with veggies:
The match-stick size veggies are the perfect candidate for egg rolls. But feel free to add leftover cooked chicken — or whatever is left in your fridge.
Then, you pick up a package of Egg Roll wrappers, obviously. (My store puts them in the organic dairy case — wherever they are — they will be “cold.”)
Here’s the ingredient list:
- 4 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon light soy sauce
- 1 teaspoon vegetable oil
- a tablespoon of hoisin sauce
- 1 teaspoon brown sugar
- 1 tablespoon of grated ginger
- 16 egg roll wrappers
Pre-heat oven to 375 F.
When you get home, saute the entire package of cole slaw mix and ginger in vegetable oil. As the vegetables cook down, and grow limp, mix the cornstarch and water together, and add it to the vegetables. Continue cooking until cornstarch mixture thickens. Then add the remaining sauces.
Next, following the directions on the back of your egg roll package, start rolling.
Next, put them on a baking sheet, covered in oil. Line them up to bake at 375 degrees F.
After 10-15 minutes, pull out the sheet and turn your egg rolls over, and let them bake for another 10-15 minutes.