Easy Krab Egg Rolls Baked Low Fat Recipes

NICE 'N EASY EGG ROLLS

Steps:

• Soak mushrooms in warm water 30 minutes.
• Drain, chop, discard stems.
• Chop chicken.
• Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
• Add vegetables; stir fry for 3 minutes more.
• Blend soy sauce into cornstarch, ginger, sugar, and salt.
• Stir into chicken mixture, cook until thickened.
• Cool.
• Wrap 2 Tbsp filling in wrapper burrito style.
• Bake on cookie sheet at 350° for 20 minutes.
• For extra brown rolls, brush with egg white mixed with a little water, before baking.

BAKED EGG ROLLS

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

EASY EGG ROLLS

Steps:

• Brown ground beef and pork. Don't drain!
• Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.
• Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat).
• Drain and cool in a strainer.
• Fill egg rolls, fold and seal.(directions come with the egg roll wrappers).
• Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.
• Enjoy!

BAKED EGG ROLLS

Steps:

• Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
• Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
• In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
• Place egg roll wrapper on work surface and brush with water.
• Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
• Pull bottom edge over the filling and roll up, pinching ends to seal.
• Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

EASY EGG ROLLS (TWO COOKING METHODS)

Steps:

• Stir together the first 6 ingredients.
• Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently pressing to seal.
• Frying Method: Pour oil to depth of 3 inches in a dutch oven; heat to 375 degrees. Fry egg rolls in batches 3-4 minutes or until golden brown; drain on paper towels. Serve immediately.
• Baking Method: Preheat oven 425 degrees. Spray each roll, front and back, with cooking spray or lightly brush with a pastry brush vegetable oil. Bake for 10-14 minutes turning about halfway through until lightly browned. Serve immediately.

EASY EGG ROLLS

Steps:

• In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
• In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
• In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
• Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
• Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.