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Baked Heaven

oddharmonic - you guys have GOT to share the secret to the baked egg rolls!!! I swear I could eat both containers full - but I limited myself to four!!! They are absolutely yummy!


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Oct. 24th, 2006 02:00 am (UTC)
Baked Eggrolls
Here's the original recipe from the Los Angeles Times. I left out the celery, made a few substitutions (tamari for soy sauce, dry cooking wine for rice wine, and about half a bag of bagged coleslaw mix for the cabbage) and added a few ounces of cooked crystal noodles to give it more body.

Crispy Baked Egg Rolls

1 c. onions, diced
1 tsp ginger root, minced
4 garlic cloves, minced
2 c. celery, diced
1/2 c. shiitake mushrooms, diced
1/2 c. button mushrooms, diced
3 c. cabbage, diced
1 c. bamboo shoots, diced
1 c. water chestnuts, diced
2 Tbsp soy sauce
1 Tbsp rice wine
1 Tbsp Honey
24 egg roll skins
2 Tbsp dark sesame oil, warmed

Heat 1/4 c water in wok. Add onions, ginger root and garlic and stir fry until onions tender but not browned; about 5 minutes. Add celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until vegetables tender, some 5 to 8 minutes. Remove from heat and add soy, rice wine and honey. Toss well and place in colander over bowl to drain, at least 10 minutes.

Stack egg roll skins on a flat surface, with 1 corner pointing away. Have a small bowl of water ready. Spoon 1/4 cup of drained filling into the center of each wrapper, brush edges lightly with water, fold side corners to center, covering filling, bring bottom corner to center of fold, tuck under slightly and continue to roll into a cylinder. Seal top corner by moistening slightly and pressing down.

May be frozen. Before cooking, brush lightly with sesame oil. Bake, seam side down, on nonstick baking sheets at 400 degrees F until golden and crispy, about 20 minutes. Serve immediately.
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