Baked Egg Rolls

Baked Egg Rolls

For the original recipe for these it is at this blog: http://fortheloveofcooking-recipes.blogspot.com/2009/04/baked-vegetable-egg-rolls.html
I made changes to it to fit our needs but your welcome to do it like she suggests:o)
I like that these are baked since i can't stand to fry anything.

You can make these vegetarian as well but i had left over baked chicken (we are normally vegetarian but sometimes i treat my hubby to chicken tacos which are his faves and i did for his birthday yesterday).

Ingredients:

1 Tbs olive oil
12oz bag broccoli slaw
1 cup bean sprouts (optional)
1 can water chestnuts (optional)
2 Tbs soy sauce
1 Tbs corn starch
1/4 cup water
14-20 egg roll wrappers (depends on how full you fill them)
Dipping sauces (i like sweet and sour my hubby likes spicy mustard)

Heat the olive oil in a large skillet over medium heat. Once hot add the slaw, sprouts, and chestnuts to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. 
This is also where you want to add in the meat, finely chopped, if you do put any in. Heres a pic of mine before i tossed it in. Its up to you how much you use. I think i ended up with 3/4 of a cup.

Add the corn starch to the water and mix thoroughly. 

Add the corn starch mixture and soy sauce to the pan. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown.