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)
3 stalks celery, chopped
1/2 head cabbage, shredded (about 4 cups)
1 lb ground beef (could substitute ground pork or chicken as well)
2 garlic cloves, minced
1/2 tsp black pepper
3 T water
2 1/2 T teriyaki or soy sauce
2 T brown sugar
3 T cornstarch
2 green onions, sliced
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 and cabbage and cook until softened.
Add the garlic and pepper.
In a small bowl, mix together the water, terriyaki, brown sugar, and cornstarch until thoroughly combined. Add to meat mixture, and stir to combine well. Stir in the green onions.
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
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.
Recipe Source: Egg rolls: My Stained Apron
Dipping sauce: unknown (Had it lying around on a scrap of paper for a long time, I don’t remember if it’s one I came up with or wrote down from another source!)