Shouldn't everyday feel like a Saturday??I have been busy doing laundry and cleaning. We have some vicious dark clouds looming over our house right now.
It is just awesome (insert sarcasm) to live in tornado alley!
Today felt like an oriental day!!! Are you sick of my Chinese food yet?
I love egg rolls...Let me rephrase, I love my egg rolls. My egg rolls have always been vegan, unbeknowst to most people. Family members that think they must have meat at every meal don't even flinch when I serve these. They have almost no spice, but tons of vegetable flavor!
I did a test bake to see if I could bake an egg roll after talking with Alicia the vegan epicurean last night. I talk about the results later.
Egg rolls, The Vivacious wayIngredients:
1 pkg. Broccoli slaw
1 pkg. Coleslaw, without mayo dressing
1 pkg. Baby portobella mushrooms, chopped fine
1 cup scallions, chopped
1/4 cup soy sauce
1 pkg. vegan egg roll wraps (found in oriental grocery stores)
In a large skillet water saute your mushrooms and scallions until wilted, add remaining ingredients and saute until crisp tender. Let cool completely.
Place a large tablespoon of your cooled mixture onto the center of the wrap.
Up close of finished egg roll mixture.
Start rolling up burrito style.
Fold the sides in to overlap the filling. Wet the end of the wrap and seal.
Rolled up egg roll.
Ready to fry and bake!!!I should tell you, all of these would have been baked if not for a united front put up by my family..Sigh.....unhealthy heathens!
I haven't made Korean Soup for a long time and I thought it would pair nicely with the egg rolls.
Korean Soup
Ingredients:
3 Not chicken broth cubes
1/2 gallon of bottled water
1 pkg. Ramen noodle, discard the seasoning pkt.
1/4 cup soy sauce
1 tbls. minced garlic, fresh
1/2 bunch bok choy, chopped
1/2 pkg extra firm tofu, pressed and cut into strips
In a large pot, heat you water to boiling and add bouillon cubes and garlic. When the broth comes to a boil add the noodles. Let simmer for about 5 minutes until the noodles are broke apart and soft. Add the bok choy and tofu. Cook an additional 5-7 minute. Serve with fresh chopped scallions.
Fried egg rolls with spicy peanut sauce for dipping.
Korean soup with slivered wontons.
Kaiti's egg rolls with sweet and sour sauce.
Inside picture of egg rolls! Yum doesn't even begin to cover it!~
The Review:
Lunch was light and yummy. Emma came over and had lunch with us, so my whole family was here together.
This is one of Emma and Kait's favorite lunches, and mine too.
Chris and I loved the baked egg rolls, but for some reason they were still chewy and somewhat hard....
I have never baked egg rolls before, so if you have any tips to pass along I would love to hear them. I need them to be light and crispy without the added fat.
I hope you enjoyed the presentation and everyone runs out and makes these tonight!!!!
9 comments:
Everything looks great. I really like the sound of the soup.
I have not made baked egg rolls in at least a year (pre blog). But I didn't do anything special with them that I remember. I did preheat the baking sheet. Then spray the hot pan with with oil. Put the filled rolls on the oiled sheet pan (with room all around). Sprayed the egg roll lightly with oil and baked them on high (probabaly 425 or more) until lightly browned and crunchy. The texture is definitely different from fried egg roll, more crisp.
I am planning to try to make these without oil next. I have a few crazy ideas. If one of them works I will let you know. ;-)
Alicia
Wow, all of this looks fabulous! I like the idea of using precut veggies as a shortcut - anything to help us moms, right? Also, I think it's fantastic that you make such a beautiful lunch for your family. I usually have leftovers or sandwiches. If those run out, then I forage around to actually prepare something original. Beautiful job.
I haven't made egg rolls in ages. I always bake mine actually. Everything looks sooo good. YUM
Alicia, thank you for the idea's!!!
MissM- I try to cook a nice meal when everyone is home.
When it is Chris and I, I will throw some burrito's out and a salad. Dinner is usually just the kid and I so we eat...well, usually what you see on here. I pack all of our leftovers in Chris' lunches, so he has a decent dinner for work. Thank you for the lovely comments!!
Heather-How do you bake yours???
I think that's a nice idea that I will try and incorporate. My family will be huddling around me at lunchtime trying to figure out what I'm doing at the stove. :)
Sounds great, and I love the presentation! :) Everything looks lovely and oh-so-tasty. I haven't eaten eggrolls in such a long time and have never tried to bake them. But I have tried baking samosas made with wontons, and I found that they ended up a little chewy if they were insufficiently coated with oil, so that might be what happened with the eggrolls. Turning the eggrolls occasionally may also help to crisp them more evenly.
i *love* egg rolls as well! your mix sounds lovely, i can't wait to try it. and i am an unhealthy heathen as well - i love mine fried! :)
MissM, I think you will like it! They huddle you too huh? Nice isn't it!!
Tiffany-I am so glad you liked the presentation. Did you find it helpful at all?
MissV- I like mine fried too....lol
OH these sound YUMMY... Somehow I missed this post... Giggled and sighed with you over the COKE one.. related from yrs past. BUT I must try these egg rolls. THANKS again..only I use BRAGGS instead of regular soy sauce due to SODIUM.
HawkLady
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