When my son was in junior high school Hiroki was one of his closest friends, and they are friends to this day.
I picked Jason up from Hiroki’s house after school one day, and his mother was making egg rolls. Wonderful egg rolls that were rolled tightly and cooked perfectly. I was so impressed!
Over the years I’ve tried to master that technique without luck, so I decided to follow the directions on the egg roll wrapper instead. My egg rolls aren’t as neatly packaged as Jeannie’s, but I sure have fun.
You could fry your egg rolls, but I bake mine. The three egg rolls in the front of the picture are baked, and the rolls behind were fried in a pan with 2″ oil.
I won’t try and persuade you that they taste as good baked as they do fried, but they come a close second, with considerably fewer calories.
Serves 4 - 3 egg rolls each
- 4 ounces wild Alaskan Salmon fillets, cooked and chopped
- 4 cups coleslaw mix
- 1 cup carrot , shredded
- 1 cup spinach, chopped
- 4 large scallions , sliced
- 1 tsp chili garlic sauce
- 1 clove garlic
- 2 tablespoons soy sauce
- 1 tsp sesame oil
- 12 ea egg roll wrappers
- Combine coleslaw mix, carrots, spinach and scallions in a large bowl.
- Combine chili garlic sauce, garlic, soy sauce and sesame oil in a small bowl and add to coleslaw mix.
- Fold in salmon to keep from breaking it up too much.
- Put some water in a small bowl.
- To wrap you can use these directions from about.com "Lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately a large spoonful of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed."
- Heat oven to 400 degrees and spray a cookie sheet with cooking spray. Place egg rolls on the cookie sheet and spray the tops with cooking spray. Bake 8 - 12 minutes until nicely browned.
- Serve with ketchup, hot Chinese mustard and sesame seeds.
- You can also fry your egg rolls in a large skillet with 2" cooking oil over medium high heat for 3 - 4 minutes per side until browned. Drain on paper towel.
Amount Per Serving for baked egg rolls:
Total Fat: 3.34g
Total Carbs: 64.07g
Dietary Fiber: 4.80g
Old Weight Watchers Points 7
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.