Crispy Baked Egg Rolls

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup diced onion
• 4 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 cups diced green cabbage
• 2 cups diced celery
• 1 cup diced drained bamboo shoot
• 1 cup diced drained water chestnut
• 1/2 cup diced fresh shiitake mushroom
• 1/2 cup diced button mushrooms
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine
• 1 tablespoon honey
• 24 egg roll wraps
• 2 tablespoons dark sesame oil, warmed

Recipe

• 1 preheat oven to 400°.
• 2 heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
• 3 add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
• 4 remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
• 5 place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
• 6 make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
• 7 have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
• 8 lightly brush the edges of the wrapper with water.
• 9 fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
• 10 place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
• 11 bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
• 12 remove from the oven and serve immediately.