Recipe for Baked Eggrolls
- 6 Eggroll wrappers
- 2 cups very thinly cut cabbage
- 2 small carrots, julienned
- 1/2 cup onion, sliced
- 2 cloves garlic, minced
- 1 pice Frichik, diced (optional)
- 1 teaspoon each, garlic and onion powder
- 3 Tablespoons or less olive oil, divided
- 1 cup brown rice, cooked
I've learned in my travels that different people may use different amounts of oil for the same tasks. At most, I would use 3 Tablespoons. Hopefully, we would all use less.
Put cabbage, carrots, garlic, and optional veggie meat in a bowl. Stir-fry onions in 1 Tablespoon or less olive oil. Add vegetables and seasoning. Stir fry the vegetables down.
Pull out eggroll wrappers and lay on plate at an angle. Dish large spoonful into wrapper. Fold the corner closest to you up. Wet remaining sides with dash of water. Fold corners on sides in and corner farthest from you toward you. Brush with remaining olive oil and lay seems down on jelly roll pan or cookie sheet. Bake on 425' for 15 minutes, turning halfway through. Serve over rice.
My preferred sauce recipe is taken from Moosewood Restaurants Cooks at Home--lime, ketchup and soy sauce. Since I didn't have lime, I mixed 1/2 tablespoon tahini in 3 tablespoons soy sauce. It does have a strong flavor, but I think it works.
