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light and crisp egg rolls recipe

Written on Monday, October 3, 2016 | 6:58:00 PM




Serves8 servings (1 egg roll each)

prep: 30 minutes       bake: 15 minutes

Ingredients : 
- Nonstick cooking spray
- 2 teaspoons toasted sesame oil
- 8 ounces lean pork loin, cut into ½-inch pieces, or ground pork
- ½ cup chopped red sweet pepper
- 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
- 1 clove garlic, minced
- ¾ cup finely chopped bok choy
- ½ cup chopped canned water chestnuts
- 1 medium carrot, coarsely shredded (½ cup)
- ¼ cup sliced green onions (2)
- ¼ cup bottled light Asian sesame ginger vinaigrette
- 8 egg roll wrappers

Preparation Method :
1) Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray; set aside. For filling, in a medium nonstick skillet heat oil over medium-high heat. Add pork, sweet pepper, ginger, and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally. If using ground pork, drain off fat. Add bok choy, water chestnuts, carrot, and green onions to pork mixture in skillet. Cook and stir about 1 minute more or until any liquid evaporates. Stir in vinaigrette. Cool filling slightly.

2) For each egg roll, place a wrapper on a flat surface with a corner pointing toward you. Spoon 1⁄3 cup of the filling across and just below center of each egg roll wrapper. Fold bottom corner over filling, tucking it under on opposite side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press to seal.

3) Place egg rolls, seam sides down, on the prepared baking sheet. Coat the tops and sides of the egg rolls with cooking spray. Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp. Cool slightly before serving.

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