Wednesday, May 26, 2010

BAKED Egg Rolls


Baked Egg Rolls1

Two things are going down over here at Lipsmack Land:

1. Counting down the days until summer vacation.
2. Restyling some of my class recipes to cut costs*.

That is when I discovered you can BAKE egg rolls...OMG....why didn't I think of this sooner? First, I hate using so much oil just to fry egg rolls for one class. Second, I know I could use that oil to make other things during the day...but trust me frying foods all day long is not fun (been there done that). I kn0w I could store the oil for later use but again...I don't have the time to wait 3 hours after school for it to cool down....ANYWAY. I don't know why I am justifying myself here (warding off comment making the aforementioned suggestions I guess)'s MY blog....sheesh. lol

My students love Egg Roll day. I make the filling ahead of time and I teach them how to fold it, roll it and fry it. Kinda sketchy for some kids who are afraid of oil....but I am there to one ever burned (that badly- lol- kidding) I found this recipe for baked egg rolls and totally ignored the recipe but read the process. I love MY recipe....just was not thrilled over the amount of oil that is being consumed. Problem NOW solved.

Of course my recipe is enough to feed 30 students, several staff members and a carry out plate of like 6-8 for my BFF coworker and me. Forwarning...this recipe makes alot** (60?). Not a number for your typical family of four. Have an egg roll making party! Freeze half of the batch. Share some with neighbors. Eat only egg rolls for dinner one night. Set up an egg roll stand in front of your house. Encourage your child to do a report on China and bring these in to their class.....

Baked Egg Rolls


1lb ground turkey
1 onion, chopped
1 tsp. minced garlic
1 napa cabbage, shredded (use a food processor)
4-5 carrots, peeled and grated (use the smaller holes on the food processor)
1 pkg; cellophane noodles, softened
season salt/pepper

Egg Rolls:

3 pkg egg roll wrappers (about twenty each package)
1 egg, beaten

Preheat oven to 450 degrees.

Boil hot water and soak cellophane noodle in a bowl until soft. Cut noodles with scissors to make shorter pieces. Set aside to cool.

Prepare filling by: cooking turkey, onions, garlic, salt and pepper. Cook until turkey is no longer pink. Cool turkey mixture while preparing vegetables.

Using a food processor, shred washed cabbage, grate carrots. Set aside.

Mix cooled turkey, cooled noodles with vegetables in large bowl. Add season salt and pepper to taste. DON'T SALT YOUR MIXTURE IF YOU ARE PUTTING IN FRIDGE OVERNIGHT. The salt will pull out the water and leave your mixture soggy as though the cabbage was cooked.

Put 1/4 cup of turkey mixture in the center of egg roll wrapper.

Kinda like the bottom of an envelope.

Making sure being gentle yet tightly tucking filling and rolling.

Brush the top of the unrolled wrapper with egg wash.

Place on foiled line cookie sheet with seam side down; brush with oil and sprinkle with sesame seeds. Bake for 15 minutes.

I am never deep fat frying these egg rolls ever again!!! These were absolutely the same. Crispy, crunchy. Great texture inside, not over cooked. Bring on the hot mustard and duck sauce!!!

*The cost cutting was not from this recipe but swapping this recipe being done as a lab experience and the chicken with broccoli stir fry as a demonstration. I was able to buy considerably less chicken and vegetables by doing it as a sample demonstration. During lab they would get a hefty portion with rice. Sad to say that buying a package of 100 chopsticks is probably the cheapest I have to buy.

**Look at the bowl of filling....I said a LOT. Perhaps you could only shred half of the cabbage....or use half a package of noodles....1/2 lb of turkey and one package of egg rolls wrappers. Dunno, play around with what works for you. Honestly I just think you should file this recipe appetizers and keep the amount so you don't have half a cabbage, half cellophane noodle and half an open package of turkey to use up afterward. Hey, the more you make, the more friends you will keep. Works for me!

Don't be intimidated. If my 8th graders can do can you!

Rolling around in the joy of less fat in my egg roll,


Rachelle @ "Mommy? I'm Hungry!" said...

I didn't know you cook with your students! FUN! I love eggrolls. You should try the large wrappers to make big ones, it'll use up some of that filling. lol. I'll have to try baking them next time I make them, sounds great!

Sage Trifle said...

What a great and fun teacher you are. I hope your students, their parents, and especially the school appreciate the all the work you do.

I had just made egg rolls also (before my computer crash). But I've never thought of using cellophane noodles, I'll have to try that next time, it sounds really good.

Jessica @ How Sweet said...

Those are baked?! I am amazed - they look incredible! I wish you would have been one of my teachers!