The Chinese (Lunar) New Year is this weekend, January 25th. Everywhere I look I am seeing recipes encouraging a home celebration. The one I see the most is “Egg Roll Bowl”. Can you believe bowls are still such a thing?
I love a good bowl but in this case I am team Egg Roll all the way. I get it. We are trying to lighten up the way we eat etc. As you know my New Years resolution was to lean in to a cleaner lifestyle. So here I think I’m giving you the best of both worlds. I am giving you my Baked Egg Roll recipe. It is all the goodness and crispness of a fried egg roll but with very little oil. I love that this recipe comes together quickly. Once you have all your ingredients prepped, it’s 5-6 minutes in the pan and about 13 minutes in the oven.
Then I am giving you a link to Katie Lee’s Sheet Pan Fried Rice. I love this recipe for a couple of reasons. First, it is a lower fat version of fried rice and because it is baked, your house won’t have a greasy odor. I also love that you can really customize to whatever your family likes or what is left in your kitchen. I like tofu but my family not so much. I often end up with leftovers and this is a great way to use it. You can buy a rotisserie chicken or use whatever leftovers you may have. You can find the recipe here: https://www.foodnetwork.com/recipes/katie-lee/sheet-pan-fried-rice-with-tofu-8071765
Back to my egg roll recipe, I love the idea of my baked egg rolls but if you really want to do bowl, here’s a trick. Take s few wonton wrappers and slice them into thins strips. Give a few sprays of non-propellant oil and bake them at 400° for 5-8 minutes just to golden brown and crisp. Then throw them over your bowl. They just add a little crispy texture and they are delicious.
Preheat oven to 400° convection. You can use an AirFryer here, too. You can use a conventional oven. Just watch the egg rolls and adjust timing.
Heat a large saute pan.
Line a baking sheet with parchment paper.
Heat oil in heated saute pan.
Season ground protein, I used ground chicken, with salt and pepper.
Cook ground chicken and minced ginger together until just browned, about 2-3 minutes.
Add all veggies and cook for an additional 2-3 minutes. Stir in oyster sauce and just coat.
Mix together 1 Tbs. cornstarch and 1 Tbs. cooking liquid from saute pan. Stir into meat/veggie mixture until liquid is not cloudy and has thickened slightly. Remove from heat.
While your meat/veggie mix is cooling slightly get your rolling station ready.
Take your wrappers out of package and place under a slightly damp towel, so they don't dry out.
Have a small bowl of water handy. You will use this to seal your egg rolls.
Take your first wrapper and position it with in a diamond shape, with the lower tip facing you. Using a measuring tablespoon, spoon 2 tablespoons of the meat/veggie mixture into the lower quarter of the wrapper.
Fold the bottom tip up, then fold in the right side and finally the left side. Carefully begin rolling towards the top.
Once you are at he top use a finger dipped n water to finish the roll and seal it closed.
Place on the baking sheet, seam side down.
Continue until you have used all the mixture. You should have 2 dozen rolls and should be a able to fit a dozen on each baking sheet.
Spray each egg roll lightly with oil. You can use your own mister or buy a non-propellant non-stick spray.
Place in oven and bake for 8-10 minutes, until golden brown.
Take from oven and flip over, give an additional spray and return to oven for 5-7 minutes.
When both sides are browned remove from oven.
Serve immediately with preferred dipping sauces. I like to make a mixture of equal parts soy sauce and housing sauce. It is a good substitute for oyster sauce.
If you want to use a vegan oyster sauce you can find it on Amazon.