Provider Farm

From our fields, for your family

Baked egg rolls

These are really good, just as good as the deep fried version, if not better. Make up the whole package of egg roll wrappers, it'll make a lot but then you'll have leftovers and they're delicious cold too the next day. Believe me, you won't be disapointed.
  • 1/3 lb. shrimp, tofu or ground meat
  • 1 tbs. soy sauce
  • 1 tbs. dry sherry
  • 1 tsp. minced fresh ginger
  • 2 garlic cloves
  • 1 tsp. cornstarch
  • canola or peanut oil
  • 1 small head cabbage, trimmed, cored and finely shredded.
  • 1 carrot, shredded
  • 1 c. bean sprouts
  • 4 scallions, chopped
  • 1 tsp. dark sesame oil
  • 1 tsp. salt
  • fresh ground black peppter
  • 1 lb. package egg roll skins
  • 1 egg white

Dipping Sauce

  • 6 tbs. soy sauce
  • 1/4 c. rice vinegar
  • 1 tsp. toasted sesame oil
  • 2 tsp. sugar

Combine the shrimp, tofu or meat , soy sauce, sherry, ginger, garlic, and cornstarch and let marinate for at least 10 minutes.
Heat a large wok. Add 2 tbs. oil and heat almost until smoking. Add protein and marinade mixture and stir fry until cooked through. Add carrot and cabbage and stir fry until limp, about 3 minutes. Stir in beans sprouts, scallions, salt , sesame oil and pepper to taste.
Preheat oven to 400. Preheat a baking sheet in the oven. Place an egg roll skin on a work surface with one corner pointing toward you. Add about 1/4 c. filling in the middle of the skin. Bring the corner closest to you up over the filling and tuck into a log shape then bring in the two side corners to the center. Finish by rolling up the egg roll and sealing the last corner with egg white. Continue until all the filling is used.
Remove the hot baking sheet from the oven and lightly brush with oil. Place the egg rolls on the baking sheet and brush them with oil. Bake for 20 to 25 minutes until crispy and light brown.
Mix sauce ingredients together in small bowl.

Serving Up the harvest by Andrea Chesman