Crispy baked egg rolls

24 Servings

Ingredients

QuantityIngredient
Water
1cupOnions; diced
1teaspoonGinger root; minced
4Garlic cloves; minced
2cupsCelery; diced
½cupShiitake mushrooms; diced
½cupButton mushrooms; diced
3cupsCabbage; diced
1cupBamboo shoots; diced
1cupWater chestnuts; diced
2tablespoonsSoy sauce
1tablespoonRice wine
1tablespoonHoney
24Egg roll skins
2tablespoonsSesame oil, dark; warmed

Directions

Heat ¼ 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 ¼ 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.