Beef and Veggie Baked Eggrolls

I love eggrolls and anything fried really, but I am on a health kick so I decided to try baking these eggrolls instead. They were delicious. The evenness of the crispy factor wasn’t as amazing as if I were to fry them, but you still got plenty of crunch to filling ratio.

You can omit the beef and make these purely vegetarian. You could also add shredded or ground chicken instead. It is so versatile. I also pre-wrap, roll and freeze for future use as well.

Grab those eggroll wrappers because these pockets full of goodness are worth gossiping about!

Beef and Veggie Baked Eggrolls

Yield: 20 eggrolls

INGREDIENTS:
1 package eggroll wrappers
1 lb. ground chicken or beef
1 pkg coleslaw mix
1 pkg bean sprouts
1 cup shredded carrot
1 cup sliced mushrooms
1 1/2 tbsp sesame oil
3 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp honey
1 tsp garlic powder
1/2 tsp ground ginger

DIRECTIONS:
1. In a pan, cook up the beef, seasoned with salt and pepper, until browned. Set aside.
2. On medium high heat, using a large wok, heat up a tbsp. of vegetable oil.
3. Once hot, add in coleslaw mix, bean sprouts, carrots and mushrooms. Cook until begins to soften.
4. Add in cooked beef and all the seasonings. Mix well.
5. Continue to cook until vegetables are soft and cooked through. Remove from heat, set aside to cool.
6. Once ready to wrap, take a eggroll wrapper and place about 2 heaping tbsp. of filling down the center of the square. using water, moisten the edges of the wrap. Fold one side over and then the other side over, slightly overlapping the side you already folded until you have a rectangle. Press the edges down so the filling is more in the center. Set aside. Finish with all the wrappers and filling.
7. Spray both sides of the eggrolls with cooking spray. Bake on a rack over a baking sheet at 425-degrees for 10 minutes, or until golden on both sides, flipping half way through.

Notes: If you want to freeze the eggrolls, I would freeze them after step 6. When ready to bake, take the from the freezer directly to the oven following step 7. It may take longer to cook as they are frozen first. Add an extra 10-15 minutes of cooking time per side.