Baked Egg RollsSubmitted by: JGARDENGIRL
IntroductionServings size is 3 egg rolls; spray baking sheet and rolls with Pam spray for more crispiness Servings size is 3 egg rolls; spray baking sheet and rolls with Pam spray for more crispiness
1/2 pound 93% extra lean ground beef
8 fresh mushrooms, chopped
1 tsp. minced ginger
2 cups finely chopped cabbage
2 cups fresh bean sprouts
1/2 cup shredded raw carrots
3 green onions, finely chopped
2 Tbsp. Oyster sauce
18 AZUMAYA brand Large Square Wrappers, total 396 grams
brown deli mustard
nonstick oil spray
In large skillet, saute ground meat, chopped mushrooms, and minced ginger over medium high heat until lightly browned, about 2-3 minutes.
Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes.
Stir in Oyster sauce and let mixture cool. Preheat oven to 425 degree F.
Spray 2 cooking sheets with nonstick oil spray. Place about 2 Tbsp. filling diagonally on each wrapper. Fold corner over filling; roll snugly half-way to cover the filling. Fold over both side corners. Then roll over flap to seal; lay flap-side down on prepared cooking sheet. Repeat until 18 rolls made.
**Spray tops with oil spray.
Bake 425 degrees 15-20 minutes. Serve warm with mustard or sauce of your choice.
Serving size = 3 rolls.
Number of Servings: 6
Recipe submitted by SparkPeople user JGARDENGIRL.