Baked Egg Rolls

 

This family loves egg rolls, but often the ones we purchase at restaurants are fried and full of grease. Mother Judith has developed a healthier egg roll that is baked, not fried.

 

This recipe is time consuming, so we recommend completing it throughout a couple of days. I broke it up into steps to show you how we completed each stage.  However, the great thing about these is you can make them ahead of time and freeze for future events.

 

We encourage you to make these egg rolls with friends or family. You will enjoy the fellowship and team work that is involved with the process. Plus, it gets the work done a lot faster!

 

What you need:

• Veggies (list is below)
• Sesame Seed Oil
• Black Pepper
• Melted Butter
• Soy Sauce
• 1 Package of Filo
• Olive Oil
• Wok
• Baking Pan
• Parchment Paper

 

Part One, Veggies:

Choose what vegetables you wish to have in the egg rolls. This is what we had, but you are not limited to it. You can cut the veggies up the day before cooking to save time and energy. I shredded the cabbage 3 days before we made this batch and Mother Judith chopped the other veggies the day before.

• Grated Carrots, 2 cups
• Chopped Snow Peas, 3 cups
• 1 Head of Shredded Cabbage
• Sliced Mushrooms, 2 1/2 cups
• Whole Bean Sprouts, 3 cups
• Chopped Celery, 2 1/2 cups
• Chopped Parsley, 3 tablespoons
• Chopped Water Chestnuts, 2 1/2 cups
• Chopped Bell Peppers, 2 cups
• Diced Onions, 2 cups
• Diced Garlic, 3 tablespoons
• Diced Ginger, 2 tablespoons

Feel free to add or subtract ingredient measurements. This is extremely flexible recipe. If you have left over veggies after you make the egg rolls it works for stir fry or soups!

 

 

Part Two, Stir Fry:

Stir fry INDIVIDUALLY the cabbage, snow Peas, mushrooms, celery, water chestnuts, and bean sprouts in olive oil to desired doneness. I preferred a little crunch, so we didn't cook the veggies all the way through. Pour into large bowl. Then add garlic to wok, then after a few seconds add ginger. Cook until you smell the garlic. Proceed to add one remaining group of uncooked veggies at a time until all are in wok. Add a touch of sesame seed oil and pepper to taste. After you have reached desired doneness, add to the big bowl. Add a couple tablespoons of soy sauce to mixture and stir veggies together.

 



Pretty colors, this tastes so good alone too.



Step Three, the Filo:

This is the particular product we use. You can find it in the frozen section at your local grocery store.

 

 

Take Filo out of package.

 



Cut Filo in half.

 

You will see that the Filo is paper thin. While you are working with one half of the Filo be sure to put a wet paper towel over the other half.

Take one layer off, place on counter. Spread melted butter on it. Take another layer and place on top. Add more butter. Take another layer and place on top of other two. Add more butter. If some layers are ripped, add another layer to help make sure the veggies do not fall out in holes.

 

Using a 1/3 cup measuring cup, poor a heaping scoop onto top of Filo.



 

Then fold as shown below. It's almost like folding a burrito.

 



 

 

Keep buttering it up! (A little butter never hurt anyone.)



 

Keep folding and adding butter...

 

You will end up with around 26 egg rolls. Again, save the extra stir fry veggies for other meals. 

 

Step Four, Storage and Baking:

Place on pan covered with parchment paper. At this point you can either place egg rolls in Ziploc bag and stick in the freezer for later or preheat the oven to 350°F and bake for 20-25 minutes or until golden brown. Take out of oven and enjoy!

 



 

Serve with your favorite Chinese Cuisine, or eat with a salad like we did.

Hope you enjoy these egg rolls as much as we did!

 

Mother Judith & Nancy Jane