A family favorite, since my Mom taught me how to make them as a teen. I now make them in the oven, rather than fry them. They turn out great in the oven - Just make sure you give them a bit of space on the cookie sheet so the sides can crisp up.
For filling, you can use cooked shrimp (the easiest), uncooked and minced fresh shrimp, Meat Loaf mix cooked, drained, and cooled, chicken, pork or even firm tofu.
Ingredients:
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon Chinese 5-Spice powder
1 teaspoon black pepper
1/4 cup peanut butter (warmed up in micro)
2 tablespoons soy sauce
1 tablespoon toasted sesame seed oil
1 bag of 14-ounce bag shredded coleslaw mix (red and green cabbage and carrots)
2 cups 8-ounce bag fresh beans sprouts (rough chopped)
1 bag of pre-cooked salad shrimp, defrosted and drained
1 package 16 7-inch square egg roll wrappers
To serve:
Apricot Jam mixed with rice vinegar (warm in micro). I like this better than bottled Sweet + Sour sauce. So much tastier and ingredients are right in the frig.
Mustard of your choice - I actually like German Brown as my mustard of choice.
Instructions
In a large bowl, mix all ingredients. You do not need to pre-cook the ingredients because you're baking in the oven.
To prepare the rolls.
Add warm water to a cereal bowl to dab wrappers for sealing.
Cutting board to roll wrappers.
Large cookie sheet coated with oil or cooking oil sprayed.
Preheat the oven to 400°. Cook 20 minutes+ or till the wrappers are light brown and crisp.
On the cutting board, add a wrapper to the board with the point facing you. Dab water to each corner ( I run my finger with water along each side). Add a mound of filling horizontally along the wrapper, you’ll get the amount right after rolling a few. See diagram for rolling.
Once rolled, place on pan seam down.
Once you are finished making the rolls, brush the top of all the eggrolls with oil thinly. The oil will help with the crisping of the wrappers.
Serve hot out of the oven. I cut mine in half using kitchen shears before plating.
