Baked Egg Rolls

I bring my lunch to work everyday. I rarely eat out for lunch…maybe every once in a while on Fridays when I am like “girrrl, treat yo’self!” So, I am constantly looking for healthy new and exciting things to bring to work to break up *SALAD MONOTONY* Does anyone else get that?

This is one of my favorite things to make to bring to work because they keep really well all week and can be dipped in different sauces to mix it up a bit. They are filled with really clean ingredients and can be dipped into a all different sauces, if you wish to dip!

Here is what you’ll need:

-Egg roll wrappers
-3-4 Green onions/scallions
-2 big carrots
-1/2-3/4 head cabbage
-Ground chicken/turkey
-sesame oil
-cooking spray
-salt/pepper/garlic powder
-red pepper flakes
-sriracha
-a big bowl
-small bowl filled with water

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Step 1: Brown ground chicken/turkey in a pan on the stove

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Add some salt, pepper, garlic powder and chili flakes. Brown until the meat is all the way cooked through, drain any fat. Add it to the big bowl

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Step 2: Chop and grate your Green onions, cabbage and carrots.

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Once you are done grating go ahead an add vegetables to the big bowl that you had put your meat in.

Step 3: Add oils/seasoning and mix it all up

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Once everything is in the bowl I like to add just a bit more salt, pepper and garlic powder along with about 3 table spoon of sesame oil and a table spoon of minced garlic. Then I just drizzle some sriracha over the top and mix it wit a wooden spoon until the oil and sriracha has covered all of the vegetables.

Before you begin, preheat the oven to 400 degrees.

Step 4: Fill the egg roll wrappers and fold

This is probably the most time consuming part of the whole recipe. But, very worth it!

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Take about two heaping spoons full of the filling and put it in the middle of the the wrapper. Take your fingers and get wet then run them down either side of the wrappers. The wrappers stick to each other better when they are wet, for folding purposes.

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Fold those two sections you just wet in towards the filling.

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Go ahead and wet the top and the bottom of the wrapper with your fingers.

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Then take the part of the wrapper that is closest to you, and fold it over the top of the pile of filling.

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Take the leftover flap of the wrapper and fold it on top of the one you just folded. Then wet the seam of the two ends of the wrapper just to make sure it stick together.

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It should look like this when you’re done folding it.

Step 5: Line up egg rolls on cookie sheet and bake.

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Go ahead and line a baking sheet with foil (mainly so you don’t have to scrub baked on pieces of wrapper off the pan) and spray some cooking oil on it. Then you will want to just pop them onto the oven for about 12-14 minutes. Just enough to make them brown and crispy on the outside.

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Look at that brown and crispy deliciousness!

Aaaaannnnndddd there you go! baked golden brown healthy and light egg rolls.

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I LOVE dipping mine in sriracha, but you can dip them in hoisin sauce, soyaki sauce, or even this super good yougrt cilantro and chive dip that I am currently obsessed with from Trader Joe’s.

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Again, this is a simple and healthy recipe that you can make on a Sunday evening and eat the whole rest of the week at work. YUM!

Than you so much for reading! Hope you enjoy!

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