Why the weird dates? Click here to find out!
Homemade egg rolls: oven baked, too!
These are easy and delicious – perfect for Shabbos at a lower cost and healthier than the premade deep-fried egg rolls in stores or the freezer section. Stress-free, too! Deep-frying egg rolls always makes me nervous because they can split apart and make a huge mess in the oil. These won’t.
I use premade egg roll wraps, and the filling can be anything: to make my life easy, this was just carrots and bean sprouts, but I normally add shiitake mushrooms as well, to add meatiness. Chicken is also nice if you have some around you don’t know what to do with.
- Stir-fry filling ingredients over medium-high heat until veggies are just cooked, not mushy (add bean sprouts last; they don’t need much cooking).
- Turn heat to medium, add soy sauce to taste.
- Mix 2 tbsp corn starch in a glass with enough water to make a milky liquid.
- Add milky liquid (slurry) to veggies and cook only until it thickens (2-3 minutes).
Making the rolls – preheat oven first to 425 degrees:
- Cover cookie sheet with parchment paper.
- Spray parchment paper with cooking oil spray.
- Now haul out your premade egg roll wraps. Keep covered: don’t let them dry out!
- Brush wraps with beaten egg, fill, seal, repeat until all the wraps are used up. Place each roll on the oiled parchment paper as it’s made.
- Spray rolls with more cooking oil spray.
- Bake 20 minutes in preheated 425 degree oven, flipping halfway (after 10 minutes) and spraying rolls when flipped.
Serve hot and crispy with the dipping “rol sos” sauce of your choice.
Here are some egg rolls, getting ready to go into the oven:
For more delicious six-word Shabbos treats from this week, visit my baking blog here!
Drat. When I first started doing the 6WS challenge, I love the idea of creating short, simple posts. I have really strayed, and I apologize. Next week, I will try to include one short pithy six-word sentiment… and NOTHING else!