Meatless Monday #9 is some easy to make egg rolls. So easy that there is only 5 ingredients for the filling, one of which is a pre-made bag of coleslaw mix.
Egg roll wrappers
Bag of coleslaw mix
Can of mushrooms
1 tsp. garlic, minced
1/4 tsp. ground ginger
Splash of soy sauce
Cooking spray (or olive oil in a mister)
Small bowl of water
1. Preheat your oven to 375F.
2. Put coleslaw in a large microwave-safe bowl, cover, and microwave for 3-6 minutes.
3. Drain and chop the mushrooms; put them in a mixing bowl.
4. Add soy sauce, garlic, and ginger.
5. Drain the cooked coleslaw and remove excess liquid (to avoid soggy egg rolls).
6. Combine coleslaw with the other ingredients in the mixing bowl.
7. Place a bit of filling in the center of each wrapper.
8. Fold in two of the corners.
9. Put a bit of water on the top edges with your finger. Fold up the bottom, tuck in, and roll as tightly as you can to the edge.
10. Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil. Spray the tops of the egg rolls with the oil.
11. Bake 15 minutes, then flip the egg rolls over and bake additional 10-15 minutes. Let cool slightly before serving.
12. Serve with soy sauce mixed with rice vinegar or your favourite dipping sauce for dipping.
For the filling, you are more than welcome to add other ingredients such as: bean sprouts, green onions, or cooked meat like ground pork, chicken or shrimp (but common, it’s Meatless Monday!).
So the pack of egg roll wrappers that I bought had 18 wrappers, I ended up making 13 egg rolls. Completely depends on how much filling you put in each wrapper, and also if you have added ingredients in the filling. I just used the absolute basic recipe. You should be able to find the egg roll wrappers in the fresh produce section of the grocery store. The ones I bought look like this:
I’m not sure if my oven isn’t quite warm enough or not, but my egg rolls didn’t seem totally cooked. The wrappers were still sort of raw. I had cooked it for a total of 35 minutes (give or take). I looked online and it was suggested to use a baking rack on the cookie sheet to allow the heat to circulate around the egg rolls. I also think more olive oil on the wrapper before baking might have helped.
Although I was not impressed with the baked version (healthier version), I fried the leftovers in canola oil and they taste MUCH better. So much for the healthier egg rolls. Heat oil in frying pan at medium heat. Use end of wooden spoon to know if hot enough, it will bubble around the wood. Fry until golden brown and crispy. Remove egg rolls and pat dry with paper towel.