Maria Sais de Sicilia

I baked (not fried!) Chinese Vegetarian egg rolls from scratch last night and they came out so. damn. good!

Here’s the recipe so you guys can make ‘em too :)

What You’ll Need:

• 2 Tbs soy sauce
• 1 tsp cornstarch
• 4 Cups finely shredded Napa Cabbage (or chinese cabbage)
• 1 Cup Mung Bean sprouts
• 1 large carrot finely grated
• 2 finely sliced green onions
• 1 egg (fried & chopped)
• 2 tsp Ginger
• 4 tsp minced garlic (divided in 2)
• 1 package Egg Roll wraps 

Making Your Filling:

1. In a small bowl mix soy sauce and cornstarch, set aside. 
2. Spray cooking spray in a large frying pan (or skillet) and turn to high heat.  
3. Stir-fry 2 tsp garlic and ginger for a few seconds, then add cabbage, bean sprouts, carrot and green onions.  Stir fry a few minutes until cabbage is all wilted.
4. Add the soy sauce/cornstarch mixture, fried egg and 2 tsp garlic.  Cook another minute or so until thickened, then remove from heat and let cool.

Rolling Your Egg Rolls:

1. Heat oven to 400ºF 
2. Spray a cookie sheet for the egg rolls.
3. On a counter top or cutting board, make your egg roll wrap look like a diamond.  Put 1/4 C of the filling just above the bottom corner, folding that corner over the filling and tucking it under.  Bring the left and right side corners over and tightly roll.  Use a little bit of water on the edges to prevent unrolling.
4. Place your rolls on cookie sheet and bake 15-20 minutes on center rack.  Juices will probably leak out during cooking just so you know.

This amount of filling will make 10-12 egg rolls

*I got my egg roll wraps at Walmart in the produce section, but you can find them at almost every grocery/health food store.