October 3, 2011

Baked Mini Egg Rolls

Soups, Salads And Starters

Prep time:

40 mins.

Bake Time:

13 minutes

“These mini egg rolls feature a fresh, crisp vegetable filling on the inside and just the right amountof crunch on the outside.”

Ingredients

1 tbsp. soy sauce
1 tsp. grated gingerroot or 1/2 tsp. ground ginger
1/4 tsp. sugar
1/8 tsp. Chinese five-spice powder
21/2 cups finely shredded Chinese cabbage or green cabbage
2 oz. shiitake mushrooms, finely chopped
1/4 cup coarsely shredded carrot (about 1 small)
2 small green onions, thinly sliced
18 wonton wrappers

Directions

1
Preheat oven to 350°F. Lightly coat a baking sheet with nonstick cooking spray. Combine the soy sauce, gingerroot, sugar and five-spice powder in a small bowl. Set aside.
2
Spray a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Add the cabbage, mushrooms, carrot and onions. Stir-fry until the vegetables are crisp-tender, about 11/2 minutes. Addthe soy sauce mixture.Stir-fry until combined, about 30 seconds. Remove from heat.
3
Place 4 or 5 wonton wrappers on a work surface. Spoon about 11/2 tsp. vegetable mixture just below the center of each wonton wrapper.
4
Fold the top corner and then side corners of the wrappers over the vegetable mixture. Moisten the edges of the wrappers with water and roll up. Place seam side down on the prepared baking sheet. Repeat with the remaining wrappers and vegetable mixture. Lightly coat the egg rolls with nonstick cooking spray. Bake, turning once, until lightly browned, 13–16 minutes.

Variations(0)

Make My Own Version

Reviews(0)

Serving Suggestion

Serve these bite-size egg rolls with a trio of sauces: sweet-and-sour, spicy peanut and Chinese-style hot mustard.

Great Ideas

• To make ahead, prepare and bake as directed. Freeze on a baking sheet. Transfer to a freezer container. When ready to serve, bake at 350°F for 10 minutes.

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