Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Bake eggrolls instead of frying

Egg rolls filling

So I had this bag of coleslaw mix in the fridge. Mama told me not to waste. I also had a package of eggroll wrappers in the freezer (a must).

Made sure I had all the ingredients to make 16 eggrolls and here they are:

1 lb ground pork or beef, chicken chopped shrimp or leave the meat out

1 bag of coleslaw mix (24 oz)

3 garlic cloves, minced

3 chopped scallions (or 1/2 white onion, chopped)

Drained can of water chestnuts, chopped (optional)

1/4 cup low sodium soy sauce

1 TBS water

1 TBS cornstarch

1 tsp brown sugar

1 tsp canola oil

Pinch cayenne pepper (optional)

1 egg scrambled

Cooking Spray

Directions:

In large skillet or wok, brown meat of your choice until pink is gone.

If the meat is not too wet, add the garlic and saute for 30 seconds. Add coleslaw mix, and remaining vegetables, cook down for about three minutes.

Make well in pan, add the scrambled egg and cook into the mixture.

Combine cornstarch with water, blending the soy sauce, oil, brown sugar, cayenne pepper. Let cook for 2 minutes. Remove from heat. Let it cool.

Remove the eggroll wrappers and place a wet paper towel to prevent drying out. 

Roll up the eggrolls:

Place the wrapper on angle. On the lower part, place 1/4 cup cooled filling on the wrapper. Bring up the point to center, take both sides over to cover point and roll up. With seam side down.

On cookie sheet, spray canned canola oil on surface. Add the 16 eggrolls on one level. Spray each one with canola spray.

Place in 425 preheated oven in center. Bake for 15-20 minutes, or until golden brown.

Yummy and good for my tummy.

Healthier than traditional frying

I will be freezing most of these in container with wax paper in between.

These are great for parties. Make sure you have plenty of duck sauce for dipping.

Enjoy!