I have. What I’ve loathed, though, is the fact that the crispiness is usually fried. You know how I feel about that. NOT a fan. I love my arteries a bit too much.
Yes, so my health-snobbish ways have me trying another recipe of my own. My usual approach plays out here. I’m not drawing from any one specific recipe. Instead I snoop around on Pinterest, get a feel for how the traditional, unhealthy recipes are made, get the steps and ingredients down pat, modify to my liking, and
Everything’s better when you make it to your liking. I wanted a crispy, unfried roll with stir-fry-like veggie filling. You could modify the half-cup of veggies with rice, meats, beans, essentially anything you like. Have fun, experiment, and make it something you would want to eat.
Again and again and again.
3 egg roll wrappers (I love Nasoya)
1/2 cup stir-fry veggies
1 t low-sodium soy sauce
dash of ginger
bigger dash of red pepper flakes
optional: 1/2 t Asian dressing (like Newman’s Own Ginger-Sesame)
Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.
In a small pan, fry up veggies in soy sauce, and then mix in ginger, red pepper, and dressing if you’re using that. Saute it up on high ’til tasty coating forms, then turn down to low after a few minutes. Juices will begin to thicken. Let saute a few more minutes.
When ready, evenly distribute the veggies on the three wrappers, laying them out in a thick line. At the ends of each line, fold edges in. Flip one of the adjacent edges over and roll. You’ll roll ’til you can’t roll anymore. Flip the egg roll over on its side or seal with a dab of water so the wrapper holds (but not much).
Bake for about 8-9 minutes or until golden brown. Serve warm with your favorite dipping sauce.
Hope you love it! I definitely want to try it as an appetizer for a group.
- Appetizer Idea: Bite-Sized Fajita Bowls (collegiateculinaire.wordpress.com)
- Thai Vegetarian Egg Roll Recipe (thai.answers.com)
- What’s for Dinner: Mexican Egg Rolls (faithfulprovisions.com)