Crispy Baked Eggrolls

Crispy Baked Eggrolls
Print Recipe
Crispy Baked Eggrolls
Print Recipe
  • 1 lb coleslaw mix cabbage and carrots
  • 1 Tbsp olive oil
  • 2 garlic cloves minced
  • pinch ground ginger
  • 1 Tbsp low-sodium soy sauce
  • 12 eggroll wrappers
  • 1 Tbsp flour + 1 1/2 Tbsp water
  • cooking spray
  1. Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.
  2. In a large skillet, heat olive oil over medium heat. Once hot, add the coleslaw mix and garlic. Saute 4-5 minutes or until cabbage has softened, but not soggy. Add the ginger and soy sauce; stir to combine.
  3. Remove from heat and set aside to cool briefly.
  4. In a small dish, whisk together the flour and water to form a thin paste.
  5. Spoon 3 tablespoons of cabbage mixture into the middle of each of 12 eggroll wrappers. Working at a diagonal, use a finger to smear some of the flour-water paste on each of three corners of the wrapper. Roll from the side not smeared and seal each wrapper into a log. Place each eggroll onto the baking sheet.
  6. Bake eggrolls for 12-14 minutes or until beginning to brown. For added crispiness, put the eggrolls under the broiler for 1-2 minutes, checking every 20-30 seconds. Remove and allow to cool for several moments. Serve with sweet and sour sauce. Yield: 6 servings (2 eggrolls each).
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