Recipe - Baked Egg Rolls

2 tablespoon Soys sauce
1 teaspoon Corn starch
4 cup Finely shredded napa;
chinese or regular white
cabbage
1 cup Mung bean sprouts
1 md Or large carrot finely
grated (about One half cup)
2 tablespoon Finely slice green onions
2 Cloves finely chopped
garlic; divided
One half pound Ground turkey or hamburger
(optionalreplace with
about 1 cup mixture of
mushrooms; more cabbage,
bean sprouts and/or
carrots)
2 teaspoon Grated ginger root
1 pound Egg roll skins (1416) found
in produce section of
grocery store

submitted by: kerr@patriot.net (Kathy Kerr, Arlington, VA)
These can be made with or without meat. They have a different texture than
fried egg rolls but it's worth it because I hate greasy egg rolls! Also,
deep frying is SO messy. These were still pretty crispy!

Mix soy sauce with corn starch. Set aside.

Spray nonstick skillet or wok with nonstick cooking spray or heat one
tablespoon cooking oil. Over high heat stirfry 12 cloves garlic and
ginger for a few seconds. Add cabbage, bean sprouts, carrot and green
onions. Stir fry a few minutes until cabbage is wilted. If cooking meat,
remove vegetables from pan.

Add remaining 12 cloves garlic. Add ground turkey or hamburger. Stir fry
until no longer pink. Drain off any fat.

Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so
until thickened. Remove from heat and allow to cool a little.

TO MAKE EGG ROLLS: Heat oven to 400 degrees. Spray a cookie sheet with
nonstick cooking spray.

Turn eggroll skin so it looks like a diamond. Place One fourth cup filling just
below the center. Fold the lower point of the diamond over the filling
tucking it under the filling. Fold the left and right corners over that.
Tightly roll the egg roll. Moisten the top corner with a bit of water to
prevent it from unrolling. VOILA! Repeat til you run out of skins or
filling. (Note: Keep the eggroll skins in their wrapper or cover with a
moist towel so they don't dry out.) Should make at least 14 egg rolls.

Place eggrolls seam side down on the pan. They can be close together but
not touching. Lightly spray the egg rolls with the nonstick cooking spray.
Bake 1520 minutes until golden brown.

Recipe Archive 01 July 1996

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