Crispy Baked Egg Rolls

Title:
Crispy Baked Egg Rolls

Yield:
24 Servings

Categories:
Appetizers,
Oriental,
Lo
fat




Ingredients:





          Water


     1 c  Onions; diced


     1 ts Ginger root; minced


     4    Garlic cloves; minced


     2 c  Celery; diced


   1/2 c  Shiitake mushrooms; diced


   1/2 c  Button mushrooms; diced


     3 c  Cabbage; diced


     1 c  Bamboo shoots; diced


     1 c  Water chestnuts; diced


     2 tb Soy sauce


     1 tb Rice wine


     1 tb Honey


    24    Egg roll skins


     2 tb Sesame oil, dark; warmed






    Heat 1/4 c water in wok.  Add onions, ginger root and garlic and stir


 fry until onions tender byt not browned; about 5 minutes. Add celery,


 mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until


 vegetables tender, some 5 to 8 minutes.


    Remove from heat and add soy, rice wine and honey. Toss well and place


 in colander over bowl to drain, at least 10 minutes.


    Stack egg roll skins on a flat surface, with 1 corner pointing away.


 Have a small bowl of water ready. Spoon 1/4 cup of drained filling into the


 center of each wrapper, brush edges lightly with water, fold side corners


 to center, covering filling, bring bottom corner to center of fold, tuck


 under slightly and continue to roll into a cylinder. Seal top corner by


 moistening slightly and pressing down.


    May be frozen.  Before cooking, brush lightly with sesame oil.


    Bake, seam side down, on nonstick baking sheets at 400 degrees F until


 golden and crispy, about 20 minutes. Serve immediately.


    Source: Los Angeles Times food section.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini