Monday, September 10, 2012

Baked "Egg Rolls"

Son #2 has severe allergies to eggs, peanuts, tree nuts, and shellfish. Because of his egg allergy, he has never been able to order egg rolls at Chinese restaurants. Well, that changed when I made him "egg rolls" using won ton wrappers. It was definitely harder to make little egg rolls since the won ton wrapper is so much smaller than the egg roll wrapper. I also had to put less filling in the rolls which made wrapping a little challenging. Son #2 was really stoked to try egg rolls. It was definitely worth the trouble to make egg rolls because Son #2's face lit up as he enjoyed every bite.

Served the mini "egg rolls" with sweet chili sauce, coconut rice, and veggies.

Baked "Egg Rolls" 

Yield: 20 rolls

  • 1 package Broccoli Slaw
  • 1 tbs sesame oil
  • chicken, cooked and sliced
  • won ton wrappers 
  • small bowl of water
  • spray oil

  1. Preheat oven to 350 F and line baking sheet with foil and spray with oil.
  2. Heat sesame oil in large pan.
  3. I had leftover chicken from the night before so I sliced it lengthwise and added that to the broccoli slaw.
  4. Stir fry broccoli slaw till slightly tender about 3-5 minutes.
  5. Lay out a few won ton wrappers on cutting board.
  6. Place a little broccoli/chicken mixture on end closest to you. Don't put in too much filling.
  7. Roll carefully and when you get to the other end, dip finger in the bowl of water and moisten the end so it sticks when you close the roll. Place on baking sheet.
  8. Repeat rolling "egg rolls" until you run out of broccoli slaw mixture.
  9. When all rolls are placed on the baking sheet, spray lightly with oil.
  10. Bake for 10-15 minutes or until rolls are golden brown.

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