Please don’t judge me.
I have an obsession.
When it comes to all things salty I have absolutely no self control. If it is salty and fried I am decidedly toast. (Speaking of which I have been known to salt my buttered toast. In my defense it is unsalted butter.)
Popcorn (particularly with homemade butter), chips of any and all kind but particularly kettle type ones, delicious crackers, pretzels, salted caramel, you name it. As long as it is salty I am a FAN.
Consequently I have a small love for soy sauce. Just a smidge. Or alot. Don’t judge, remember?
I am totally on the fence about sushi but will still go out and eat it because you get to dip food in soy sauce. Again and again. My kind of party.
Chinese food is also where it is at. Most of it has soy sauce in the recipe at some point. Remember baby bok choi and mushrooms and beef with broccoli. Yeah. There is a reason I enjoyed those so much.
Now there is a certain smugness that does come out in recreating Chinese take out at home. Food I would otherwise entrust someone else to make in a rather mediocre manner (at least in this town) I can make pretty decently here at home.
I have an inexplicable aversion to refined oils these days. I know some are ok ish and some are to be avoided at all costs but I just can’t muster the energy to do the research. So… when I stumbled on Chinese take out, no frying eggrolls in vats of oil, AND the chance to dip deliciousness into soy sauce I was sold.
Lordy these did not disappoint. Sweet and sour sauce is not on my list of favorite things but this recipe is easy and actually pretty good. Nathan’s response to the question of how he liked it was “mmmmmmhmmmm.” Sounds like a winner to me.
It should be noted that the crispier you want your rolls the more oil you should brush on them. I was very stingy with the oil I was using and only the parts with generous amounts of oil crisped up.
Still. Delicious. The filling is absolutely spot on. I can’t wait to try these again with chicken or pork added. Maybe nooddles? Who knows….
One year ago today: Juniper brined roasted turkey
Oven Baked Egg Rolls (makes about 14)
From Use Real Butter
For the filling:
2 tablespoon olive oil
1 cup green onions, julienned
1 teaspoon grated ginger
1 teaspoon minced garlic
4 cups cabbage, shredded
2 cups bean sprouts
1 cup carrots, julienned or shredded
1 cup mushrooms, sliced
1 tsp soy sauce
dash cooking sherry
1 tsp salt
dash sesame oil
12-15 egg roll shells
1 egg, beaten
olive oil for brushing
For the sweet and sour dipping sauce:
1/3 cup rice wine vinegar
4 tbsps brown sugar
1 tbsp ketchup
1 tsp soy sauce
2 tsps cornstarch
4 tbsps water
Make the sweet and sour sauce: Combine the rice wine vinegar, brown sugar, ketchup, and soy sauce in a small saucepan. Bring to a boil. Mix the cornstarch and water together in a small bowl or cup and stir into the boiling sauce. Stir until thickened (should take 10 seconds) and remove from heat. Set aside to cool.
Make the filling: Heat the olive oil in a large sauté pan over high heat and add the green onions, ginger, and garlic. Stir until fragrant. Add the cabbage, bean sprouts, and carrots to the pan and sauté until the cabbage begins to wilt. Stir in the mushrooms and stir fry for a minute. Combine the soy sauce, cooking sherry, salt, and sesame oil in a small bowl or cup and mix together until uniform. Pour the liquid mixture into the vegetables and stir together until the vegetables are evenly coated. Taste and adjust seasonings with more salt or soy sauce as needed. Turn off the heat and drain off any excess liquid from the vegetable filling.
Assemble the egg rolls: Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment and brush some olive oil over the lining.
Place an egg roll wrapper on your work surface with one corner pointing at you. Pile 2-3 tablespoons of filling into a 2×4-inch rectangle just below the horizontal diagonal line that connects the right and left corners. Take the corner nearest you and fold it over the filling, rolling it away from you so that the filling is completely encased in wrapper. Fold the right and left corners in toward the center, keeping it snug, but not so tight that the wrapper breaks, and continue rolling until you have two inches of the last corner left. Dip your finger or a brush into the egg wash and paint the edges of the last corner, then quickly roll up the egg roll.
Arrange the egg rolls on the lined sheet, leaving a little room between each one. Brush the tops of each egg roll with a little more oil. Bake for 10 minutes, then flip the egg rolls over and bake another 10-12 minutes. Remove from oven and serve with sweet and sour sauce, hot mustard, or whatever you like. Makes 12-15