Over the years I’ve tweaked this recipe slightly and as much as we loved it before, it’s even better now! I’ve adjusted the recipe to show the upgrades.
-Dicing the cabbage instead of shredding makes rolling much easier.
-Added carrots, ginger, and cilantro for more flavor.
-Dicing the cabbage instead of shredding makes rolling much easier.
-Added carrots, ginger, and cilantro for more flavor.
-Reduced the teriyaki slightly, along with the cornstarch slurry for a better texture.
-And if you have an air fryer use it! They come out so crispy! I was going to take updated pictures of some made in the air fryer but they were all gobbled up!
-And if you have an air fryer use it! They come out so crispy! I was going to take updated pictures of some made in the air fryer but they were all gobbled up!
I should really put this under a “perfect score” category. : ) My hubby loves, loves, LOVES when I make these. I’ve made them for him throughout our whole marriage (almost 10 years now!) and he still loves them.
I’ve never had the best luck making fried egg rolls, they just always end up limp and sad by the time we make it to the table (any tips, any one?) But these never fail, and it is nice to be able to pop a whole tray in the oven and I never worry about them being greasy.
The dipping sauce is one of our favorites as well. But you could always use your favorite teriyaki sauce or whatever. I always make them with ground beef, but you could of course use the more traditional ground pork or chicken as well.
BAKED EGG ROLLS (with Honey Ginger Dipping Sauce)
1 lb ground beef (could substitute ground pork or chicken as well)
3 stalks celery, diced
1/2 head cabbage, diced (about 4 cups)
2 carrots, peeled and shredded
2 carrots, peeled and shredded
2 garlic cloves, minced
1/2 tsp fresh grated ginger
1/2 tsp fresh grated ginger
1/2 tsp black pepper
2 T teriyaki sauce
2 T teriyaki sauce
2 T water
2 T cornstarch
3 green onions, sliced
1 bunch cilantro, leaves removed and roughly chopped
1 bunch cilantro, leaves removed and roughly chopped
1 pkg large won ton wrappers (1 pound, should contain about 21 wrappers)
In a large skillet or wok, cook the ground beef until cooked through over medium high heat.
Add the celery, cabbage, and carrots. Cook until softened.
Add the garlic, ginger, pepper, and teriyaki sauce.
In a small bowl, mix together the water and cornstarch until thoroughly combined. Add to meat mixture, and stir to combine well. Stir in the green onions and cilantro leaves.
I like to work in 4 batches. Since there about 20 to 21 wrappers per package, I section the filling into four and lay out 5 wrappers at a time. (Unless I’m making a double batch, then I just double it).
Make sure if you aren’t going to be fast doing this to keep your wrappers wrapped up so they don’t dry out. Now measure out about 1/3 cup into the middle of each wrapper.
Fold up the bottom point like so, and moisten outer edge with either a brush or your finger dipped in water:
Then fold the outer edges in toward the middle:
Now roll up as tightly as you can without tearing the wrapper
Like so:
Place on a greased cookie sheet and bake at 350 degrees for about 20 minutes.
HONEY GINGER DIPPING SAUCE:
3/4 cup orange juice
2 T soy sauce
2 T honey
1/4 tsp ground ginger
2 T thinly sliced green onions
Combine everything except green onions in a small bowl, mixing until well combined.
Add green onions, chill until ready to serve.
Baked Egg Rolls
September 30, 2011
Persons
21
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 1 lb ground beef (could substitute ground pork or chicken as well)
- 3 stalks celery, diced
- 1/2 head cabbage, diced (about 4 cups)
- 2 carrots, peeled and shredded
- 2 garlic cloves, minced
- 1/2 tsp fresh grated ginger
- 1/2 tsp black pepper
- 2 T teriyaki sauce
- 2 T water
- 2 T cornstarch
- 3 green onions, sliced
- 1 bunch cilantro, leaves removed and roughly chopped
- 1 pkg large won ton wrappers (1 pound, should contain about 21 wrappers)
HONEY GINGER DIPPING SAUCE:
- 3/4 cup orange juice
- 2 T soy sauce
- 2 T honey
- 1/4 tsp ground ginger
- 2 T thinly sliced green onions
Instructions
- In a large skillet or wok, cook the ground beef until cooked through over medium high heat.
- Add the celery, cabbage, and carrots. Cook until softened.
- Add the garlic, ginger, pepper, and teriyaki sauce.
- In a small bowl, mix together the water and cornstarch until thoroughly combined. Add to meat mixture, and stir to combine well. Stir in the green onions and cilantro leaves.
- I like to work in 4 batches. Since there about 20 to 21 wrappers per package, I section the filling into four and lay out 5 wrappers at a time.
- Make sure if you aren’t going to be fast doing this to keep your wrappers wrapped up so they don’t dry out. Now measure out about 1/3 cup into the middle of each wrapper.
- Fold up the bottom point up and moisten outer edge with either a brush or your finger dipped in water.
- Then fold the 2 side edges in toward the middle.
- Now roll up as tightly as you can without tearing the wrapper
- Place on a greased cookie sheet and bake at 425 degrees for about 20 minutes.
TO AIR FRY 400 degrees for about 8-12 minutes, flipping once browned.
HONEY GINGER DIPPING SAUCE:
- Combine everything except green onions in a small bowl, mixing until well combined.
- Add green onions, chill until ready to serve.
