Tuesday, October 14, 2008

Baked Egg Rolls

So, I kind of have this moral aversion to deep-frying things. Although there is a very soft place in my heart for onion rings, sweet potato fries, coconut shrimp, thick french fries with the peels still on them, and Chick-Fil-A, I will probably never in the the entirety of my life ever deep fry anything at home. The first time I walked through a Krispy Kreme donut store where they have the big windows where you can see the gallons of boiling oil in which the fry those things . . . ughh, it kind of grossed me out a lot. I also envision the process being really messy. Maybe I'm wrong, but it's a big hurdle for me. Maybe I'm terrified of getting killed by spilling boiling oil all over me (which apparantley is a real concern in deep frying a whole turkey for Thanksgiving). Well, whatever the reason, I am pretty much always looking for alternatives to dropping perfectly healthy vegetables and goodness in boiling fat. I just don't see how this can turn out well.

However, there is a concession which must happen. These eggrolls aren't going to fool anyone. No one is going to think they're the real thing. However, I wonder how much "real" there really is in the "real thing" sometimes, so who cares. The trick is to have something warm, tasty, and good that you can pick up with your hand and will stay intact the whole time. These things deliver on all of those fronts. Good luck.

Baked Egg Rolls
enough for a crowd

  • 2 large, chopped garlic cloves, minced
  • 1 bunch green onions, chopped (white and green parts separated)
  • 1 pound lean ground pork
  • 1 head savoy cabbage, chopped into thin strips
  • 4 large carrots, shredded
  • 1 can bamboo shoots, diced
  • 1.5 inches fresh giner root, grated
  • 2 tablespoons sesame oil
  • 3-4 tablespoons soy sauce
  • salt and pepper, to taste
  • 2 packages (40) egg roll wrappers
Heat a few tablespoons of oil in a a wok or skillet. Toss in the garlic and the white part of the onions. Sautee a few minutes. Add the pork and cook until brown.

In a bowl, combine the pork mixture, cabbage, green parts of the onions, bamboo shoots, carrot shavings, and ginger. Mix well. Pour the oil and soy sauce over, coating well.

Take an eggroll wrapper, wet one surface lightly with a little water, and place a heap of the mixture in the middle. There's a little bit of an art to getting the right amount in there, so experiment. Fold over one corner, then the two sides, then tightly roll to the last corner. Press on the seams to make sure they're in place. Repeat with the remaining wrappers.

Spread the eggrolls out on a lightly greased cookie sheet. Bake at 425 degrees for about 20 minutes. Serve with sweet-chili sauce, sweet and sour sauce, or something similar.

1 comment:

bob4skin@gmail.com said...

I love egg rolls but not the oil frying! I'll give your recipe a try!