Serves 2 as a main, 4+ as an appetizer or side
Adapted from Cooking Light
Preheat oven to 425F.
Shred cabbage and carrot together using the grating disc of a food processor. Remove to a bowl, cover with plastic wrap, vent, and microwave for about 5 minutes. Drain.
Shred onion in food processor, remove. Switch to the chopping blade and chop up chicken until minced finely.
In an oiled medium skillet set over moderate-high heat, saute onion, garlic and ginger for about 2 minutes. Add chicken, pepper, chili flakes and 1 1/2 tbsp soy sauce and continue to saute for about 3 - 4 more minutes until cooked through. Remove from heat and stir into cabbage mixture. Let cool slightly.
Place a wrapper in front of you so it looks like a diamond. Spread about 2 - 3 tbsp chicken mixture in the center horizontally. Fold in right and left corners over the filling, bring up lower corner. Moisten top corner with water, roll up towards the top (as a jelly roll). Place seam-side down onto a lined sheet pan. Repeat.
Lightly spray egg rolls with cooking spray. Bake at 425F for 18 minutes or until golden brown.
A recipe from http://kitchenmouse.rozentali.com/2009/07/baked-egg-rolls-with-two-sauces
Posted by Cori Rozentāle on .