Leftover eggrolls. For breakfast. (No, really).
While unorthodox breakfast selections are not my norm, these were the highlight of my weekend. I adore Chinese take-out, but since it’s something Mr. Prevention and I don’t share a love for, I usually only have it on the rare occasion when I’m back home in Chicago. In which case, my parents place the order and when my dad’s around, that order most certainly includes eggrolls.
Which, naturally, are deep-fried…and delicious.
Just like Biggest Loser “Fried” Chicken, “fried” pickles, green bean fries, buffalo chicken wings, and faux fried calamari these were a huge success. So successful that similar to the aforementioned recipes, there’s no need to fry when the end result is just as tasty…and much, much healthier (and less messy).
Despite his claims of not liking eggrolls, Mr. Prevention also enjoyed these…a lot. If I’m being honest, these were my dinner…and I ate 5 of them. Mr. P was good for 4 eggrolls, plus plenty of Buffalo Chicken Dip (duh). It’s safe to say they were a huge hit.
There are 4 left for breakfast and I’m thinking I need all 4 to start this day off right (besides, that’s only 320 calories and less than 5 grams of fat!).
If you’re a bit skeptical about your eggrolling abilities (don’t worry, I was too), I hope the step-by-step photos above will help. The eggroll wrappers can be found in the refrigerated produce or “health foods” section most grocers at a very reasonable cost. They are easy to work with and keep well for several weeks after being opened. Good thing, because I can’t wait to make these again!
Crispy Baked Eggrolls loosely adapted from Branny Boils Over
1 lb coleslaw mix (cabbage and carrots)
1 Tbsp olive oil
2 garlic cloves, minced
a pinch of ground ginger
1 Tbsp low-sodium soy sauce
12 eggroll wrappers
1 Tbsp flour + 1 1/2 Tbsp water
Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.
In a large skillet, heat olive oil over medium heat. Once hot, add the coleslaw mix and garlic. Saute 4-5 minutes or until cabbage has softened, but not soggy. Add the ginger and soy sauce; stir to combine.
Remove from heat and set aside to cool briefly.
In a small dish, whisk together the flour and water to form a thin paste.
Spoon 3 tablespoons of cabbage mixture into the middle of each of 12 eggroll wrappers. Working at a diagonal, use a finger to smear some of the flour-water paste on each of three corners of the wrapper. Roll from the side not smeared and seal each wrapper into a log. Place each eggroll onto the baking sheet.
Bake eggrolls for 12-14 minutes or until beginning to brown. For added crispiness, put the eggrolls under the broiler for 1-2 minutes, checking every 20-30 seconds. Remove and allow to cool for several moments. Serve with sweet and sour sauce. Yield: 6 servings (2 eggrolls each).
Nutrition Information (per serving): 160 calories; 2.3 g. fat; 7 mg. cholesterol; 390 mg. sodium; 28.5 g. carbohydrate; 2.3 g. fiber; 5.8 g. protein
Result: Who needs to deep fry when you can bake to a crispy perfection? These could easily be mistaken for take-out eggrolls…yep, they’re that good, and simple, too! Enjoy!
Off to work I go. GRUMBLE GRUMBLE.