Delicious and healthy egg rolls

September 5, 2012 § 3 Comments

Dave and I are historically not big fans of Asian restaurant food, although you’d never know it today from all of the Asian recipes we post to the blog.  The fact is that we actually love Asian food, but we don’t love American-style Asian food.  That means that we don’t appreciate fried, excessively meat-filled Asian-style food.  We rarely go out for Asian food (except sushi) because it is so heavy and fat-filled.  It just makes us uncomfortable for hours afterward.

So usually we just make our own.  And no, one trip to South Korea does not make me an expert in Asian food preparation.  I know what I like though, and it is fresh, healthy, easily prepared food, with complex flavors.  Although I scout recipes on the web and in cookbooks, I always put my healthier spin on them.  These egg rolls, for instance, are a merging from a recipe in a Thai cookbook and the recipe on the back of an egg roll wrapper package, plus my memories of a trip to Asia two years ago.  I doubt if it is authentic, given all of my modifications, but it is certainly good.  Dave and I have enjoyed these egg rolls several times, and they are good as a meal, or as an appetizer.

If you are fortunate enough to have packaged broccoli slaw in your local grocery store, then definitely use it in this recipe.  Otherwise, you can use a mixture of chopped fresh vegetables, such as red and green cabbage, broccoli, and carrots.   Equal parts of all will work perfectly (although I’m not a big fan of carrots, so I advocate using a little less carrots).

The chopped green beans are quite good in this, and they add a delicious crunch.  Don’t worry if fresh beans aren’t in season in your area…either leave them out entirely, or use frozen.  Likewise if you don’t have oyster sauce or fish sauce…just leave them out if you can’t find them in your local shops.  It’s the ginger that really makes this recipe.   Never leave out the ginger!

One other thing to mention…egg rolls are so flexible; you can really use whatever you want in them.  If you have leftover cooked meat, chop it up fine, and throw it in there.  Likewise, leftover vegetables of any kind are very tasty in egg rolls.  Be flexible, and put your own spin on this recipe.  Serve these later in the week, as your leftovers increase in the refrigerator.  Chop up what you have, and throw it in there.  The crispy external shell makes everything taste delicious.

Serve these egg rolls with sides of soy sauce, Chinese hot mustard, and sweet and sour sauce (one or all three works…in our house Dave likes the sweet and sour, and I love the hot mustard).

Egg rolls

3 cups broccoli slaw mix (a packaged blend of uncooked chopped broccoli, shredded carrots, and shredded red cabbage)

½ cup chopped raw green beans

½ cup chopped red onion

2 tablespoons fish sauce

1 teaspoon ground ginger

1 tablespoon oyster sauce

8 egg roll wrappers

Olive oil

Sauté the broccoli slaw, green beans,  red onion, fish sauce, ground ginger, and oyster sauce for 2-3 minutes in about 1 tablespoon of the oil, until wilted but still crunchy.  Remove from heat.

Divide the mixture evenly between 8 egg roll wrappers, and roll according to package directions.*  Place the rolls on a greased cookie sheet.  Brush very lightly with a little olive oil.

Place in a preheated 400-degree Fahrenheit oven and cook for about 10-12 minutes, until the rolls are crunchy and a light brown.  Serve with soy sauce, hot mustard sauce, or sweet and sour sauce.

Makes 8 rolls.

*To roll an egg roll, place a couple of tablespoons of filling diagonally across the egg roll wrapper, exactly in the middle.  Roll the bottom corner up and across the filling.  Then, roll the right side over to cover the filling.  Next, roll the left side of the wrapper over and across to cover the filling.  Finally, roll the egg roll from the bottom up, tightly incorporating the filling and the sides of the roll.


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