This homemade alternative to the popular Chinese takeout appetizer is simple and satisfying. Our egg rolls are baked instead of fried, resulting in light and crispy vegetable-filled goodness. Sweet and sour sauce for dipping is a must.
STEP ONE – Preparations
- Preheat the oven to 375°F.
- Line a large baking sheet with aluminum foil.
- Get out a large frying pan, a small bowl, and a serving platter.
- Get out a medium saucepan and another small bowl.
STEP TWO – Make the Filling
1 tablespoon canola oil
¼ medium peeled and minced onion
4 minced green onions
1 tablespoon minced garlic
¼ teaspoon grated fresh ginger
3 medium peeled and grated carrots
1 medium green cabbage head finely sliced with the outer leaves removed
2 teaspoons cornstarch
¼ cup reduced-sodium soy sauce
1 ½ teaspoons sesame oil
- In the large frying pan, heat the canola oil over medium heat.
- Add the onions, garlic, and ginger and cook for 3 minutes.
- Add the carrots and cabbage and cook for 10 minutes until the cabbage has shrunk.
- In the small bowl, dissolve the cornstarch in the soy sauce.
- Slowly pour over the vegetables and mix to create a glaze.
- Add the sesame oil and stir to incorporate.
- Remove the pan from the heat and set aside.
STEP THREE – Assemble and Bake
1 package 20 egg roll wrappers
- Place the wrappers on a clean surface in a diamond shape.
- Divide the filling among them and fold the bottom point over the filling.
- Fold over the right and left points, then roll up to the top point.
- Dampen your fingertips and pinch to seal the seams.
- Gently rub a little canola oil on the egg rolls and place on the baking sheet.
- Repeat until all the wrappers are filled.
- Bake for 10 minutes.
- Flip and bake for another 5 minutes until golden and crispy around the edges.
- Transfer the egg rolls to the serving platter.
STEP FOUR – Make the Sweet and Sour Sauce
½ cup pineapple juice
⅓ cup brown sugar
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon water
- In the medium saucepan, add the pineapple juice, sugar, vinegar, ketchup, and soy sauce and bring to a boil.
- In the small bowl, combine the cornstarch and water.
- Slowly add to the pot and stir until thickened.
- Let the sauce cool briefly and serve alongside the egg rolls.
Recommended Serving Size: 5 egg rolls with 2 tablespoons sauce
Exchanges: 3 starch, 1 veg, 1 fat