My Chinese friend taught me this recipe, and we’ve been obsessed with it!
These crispy, homemade egg rolls are a delicious and easy way to enjoy this classic appetizer. Baking them on a sheet pan makes for a quick and convenient cooking method.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 1 tablespoon |
| Coleslaw mix | 2 cups |
| Shredded carrots | 1/2 cup |
| Bean sprouts | 1/2 cup |
| Ground ginger | 1/2 teaspoon |
| Garlic, minced | 2 cloves |
| Soy sauce | 2 tablespoons |
| Hoisin sauce | 1 tablespoon |
| Egg roll wrappers | 12 |
| Cooking spray | As needed |
Instructions:
- Preheat oven: Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with cooking spray.
- Cook filling: In a large skillet, heat the vegetable oil over medium-high heat. Add coleslaw mix, shredded carrots, and bean sprouts, and cook until they start to soften, about 5 minutes.
- Add seasonings: Add the ground ginger and minced garlic to the skillet and cook for another 2 minutes until fragrant.
- Combine sauces: Stir in soy sauce and hoisin sauce, mixing well. Remove from heat and let the filling cool slightly.
- Assemble egg rolls: Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling near one corner of the wrapper.
- Fold egg rolls: Fold the corner closest to the filling over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edges.
- Arrange on baking sheet: Place the egg rolls seam side down on the prepared sheet pan. Lightly spray the tops with cooking spray.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy, flipping them halfway through the cooking time.
- Serve: Let the egg rolls cool for a few minutes before serving.
