Baked Vegetable Eggless Egg Rolls

While egg rolls are standard fare in Chinese restaurants and markets across America, Western-style egg rolls are actually a variant of fried spring rolls in mainland China, where ―egg rolls‖ typically refer to egg-based, flute-shaped pastry eaten as a snack or dessert. In any case, the following baked vegan egg rolls are perfect for stress-free entertaining, as the filling can be made up to 24 hours ahead of assembling the rolls and baking. Feel free to experiment with your own favorite fillings—you will need about 2 cups of cooked filling for 14 egg rolls. Egg-free egg roll wrappers can be found at most Asian markets in the frozen section next to the regular egg roll wrappers—try to use the 7-inch size; otherwise, adjust the filling amount accordingly.

MAKES 14 EGG ROLLS

1 tablespoon peanut oil

2 cloves garlic, finely chopped

2 cups shredded Napa or green cabbage

2 cups shredded carrots

2 cups mung bean sprouts

1⁄2 cup finely chopped rinsed and drained canned water chestnuts (about 3 ounces)

1⁄2 tablespoon finely chopped fresh ginger

2 scallions, white and green parts, thinly sliced

2 tablespoons finely chopped fresh cilantro (optional)

1 tablespoon cornstarch mixed with 1⁄4 cup water 2 tablespoons reduced-sodium soy sauce

1⁄2 teaspoon Chinese chili paste, or to taste (optional)

Salt and freshly ground black pepper, to taste

14 (7-inch) egg-free egg roll wrappers

1 tablespoon cornstarch mixed with 1 tablespoon water

2 teaspoons toasted (dark) sesame oil

Duck sauce, sweet chili sauce, or other dipping sauce

In a large nonstick skillet, heat the peanut oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute. Add the cabbage, carrots, sprouts, water chestnuts, and ginger and cook, stirring often, until vegetables are largely reduced in volume, 4 to 5 minutes. Add the scallions, cilantro (if using), cornstarch mixture, soy sauce, chili paste (if using), salt, and pepper; cook, stirring constantly, until sauce thickens, 1 to 2 minutes. Remove from heat and let cool about 30 minutes (at this point, completely cooled mixture can be refrigerated, covered, up to 24 hours before continuing with the recipe).

Preheat the oven to 375F (190C). Lightly oil a baking sheet.

Lay an egg roll wrapper in front of you so that it forms a diamond shape. Using your finger, wet all the edges with the cornstarch mixture. Place about 2 tablespoons of filling near the bottom. Fold the lower corner edge up to cover the filling. Fold in the sides, and roll up tightly, burrito-style. Seal the top with the cornstarch mixture. Cover with a damp kitchen towel or plastic wrap to prevent drying out. Repeat with remaining wrappers and filling.

Place the egg rolls, seam side down, on the prepared baking sheet. Brush the tops evenly with half of the sesame oil. Bake in the center of the oven until tops are browned, 10 to 12 minutes. Turn over and brush with remaining 1 teaspoon sesame oil. Bake an additional 7 to 10 minutes, or until crisp and golden. Serve at once, with the dipping sauce passed separately. Alternatively, egg rolls may be kept warm in a preheated 200F (95C) oven for up to 1 hour. (Completely cooled egg rolls can be placed in resealable plastic freezer bags and frozen up to 3 months before reheating in a moderate oven for 10 to 15 minutes.)

{PER SERVING} (per roll, without sauce) Calories 59 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 1g • Sodium 140mg

hancheng

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