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.
I hope you enjoy this recipe. You can watch me make them on my YouTube channel: https://www.youtube.com/channel/UCPPyv_hHuBwjDyhMSBoGVkg?view_as=subscriber
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