Baked Egg Rolls Recipe
Egg rolls are best deep fried if you ask me, but if you are looking for a tasty and healthy alternative these baked egg rolls are the answer! When I ran across Katie’s recipe for super-sized egg rolls I was anxious to try them. I actually craved them for months before I braved them.
And by brave them, well, look at her instructions. I like the recipe because they were baked but I was intimidated by the directions. I actually had a really hard time with mine as I was buttering the phyllo dough. That stuff is super tricky. So I altered the way I approached them and when I did so they turned out much better.
Now, I have to say, these are not the the prettiest egg rolls you are ever going to run across. In fact, I had some “taste testers” over to try them and they looked pretty skeptical. But what they lack in looks they make up for in flavor! They are exactly what I was hoping for.
They are freezable and I did freeze some to test them out. Again, they aren’t pretty, but they are still very tasty and hit the spot. I love them as a lunch meal or as an accompaniment to my favorite stir-fry’s.
Tricia @ Onceamonthmom.com
- 1 pound ground beef (or ground turkey)
- 4 celery ribs, finely chopped
- 8 ounces mushrooms, finely chopped
- 1 head napa cabbage, shredded
- 1 cup bean sprouts
- 5 ounces water chestnuts, finely chopped
- 4 garlic cloves, finely chopped
- 2 inch piece of fresh ginger, peeled and grated
- 2 eggs, slightly beaten
- 4 Tablespoons soy sauce
- 32 (14×18 inch) sheets frozen phyllo dough, defrosted
- 4 Tablespoons melted butter
Brown the ground beef until cooked through. (I cooked mine overnight in the slow cooker.). Drain. Add the celery and mushrooms and stir-fry a minute or two. Next, add in the cabbage, bean sprouts, water chestnuts, garlic and ginger. Stir-fry for 2-3 minutes more. Stir in the soy sauce, transfer to a bowl, and cool. Once the mixture is cool enough to handle, pour the eggs over the mixture and combine. This will help the filling keep its shape when you bake the rolls.
Preheat oven to 400 degrees. Roll out two sheets of phyllo dough on a large work surface; fold both sheets in half width-wise. Add pork mixture onto the dough 2 inches from the bottom and from each side (Be sure to let excess liquid drain off a bit before you add it to the phyllo dough). Tuck the bottom up and fold both sides in, then roll and wrap upward to the top edge of the dough. Brush the seam and the ends of the roll with butter and set the roll seam side down on a baking sheet. Continue until you run out of filling or phyllo dough.
Bake for 15 minutes or until lightly golden all over.
Prepare and BAKE according to directions above. Allow to cool completely. Flash freeze on a cool cookie sheet. Individually wrap and place in a gallon freezer bag or separate egg rolls with wax paper in a structured container and freeze. To serve: Heat in microwave for 1-2 minutes (they may be a little “soft”) or reheat in the oven at 350 degrees until heated through.
Servings: 8 (2 each)
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