Friday, January 25, 2008

Baked Mini Egg Rolls

Truth be told, bite-size appetizers are my favorite things to eat. Give me a mess of appetizers over a big meal any day. However, prep for all the different little pieces can be time consuming, which often precludes having too many delicious bites at a party.

I had some wonton wrappers on hand, as well as some excess cabbage, so I decided to try making mini egg rolls, an excellent appetizer. But frying seemed tedious and very unhealthy, so opted to bake them instead. True, they didn't get the same lovely fried exterior, but they were delicious and crispy nonetheless.

These were very easy to make, and the wrapping didn't take all that long. You can add whatever you'd like to the filling (some chicken, finely chopped, would be good). I'm sure you can freeze these before baking and keep them on hand for company (or a dinner of bite-sized treats).

Mini Egg Rolls

1/2 bag cole slaw mix (shredded cabbage and carrots)
1 handful bean sprouts
1 Tbsp canola oil
1 Tbsp soy sauce
about 30 wonton wrappers

In a wok or large pan, cook cabbage and sprouts in oil, until slightly wilted but still a little crunchy. Add soy sauce and toss. Let cool. Working one at a time, lay wonton wrapper on counter so that one corner points towards you (keep the rest under a damp towel to prevent drying). Place a heaping tablespoon of the filling across the diagonal of the wrapper. Wipe water along the edges of the wrapper, then fold using an "envelope" technique: pull two points on either end of the filling over, then the point closest to you, then roll into the final point (damn, should have taken pictures of this). Repeat until all the wrappers (or all the filling) are used.

Preheat oven to 425°. Spray baking sheet with Pam or similar spray. Lay egg rolls down, leaving room so they don't touch. Spray the tops with more Pam. Bake for 20 minutes, turning once. Serve with your favorite dipping sauce.

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