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Making egg rolls at home might seem like a daunting task, but they are a must-have for any Asian-inspired meal. Instead of frying them, I discovered a healthier and simpler method to cook them: bake them on a sheet pan. You can get the same crispy, delicious texture with this approach, but with less oil. When I have guests coming over or need to whip up a batch of fast lunches for the week, I love to whip up a batch of these Sheet Pan Baked Egg Rolls.
A simple dipping sauce, such as sweet chili or soy sauce, goes nicely with these egg rolls. Pair them with a refreshing Asian cucumber salad or a satisfying bowl of fried rice for a complete dinner. These egg rolls are wonderful for breakfast on the go or a fast supper on a weekday since they keep well when reheated.
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Egg rolls baked on a sheet pan provide four servings.
- Recipe Items
Use one tablespoon of vegetable oil. - 2/3 cup of slaw condiment
- 1 and 1/2 cups of grated carrots
- 1/3 cup sprouted beans
- halfway through a half teaspoon of ground ginger
- 2 minced garlic cloves
- 1/3 cup of soy sauce
- 1/3 cup hoisin sauce
- twelve egg roll casings
- Nonstick cooking spray
- Lightly brush a baking sheet with cooking spray and heat the oven to 425°F,
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