Easy Egg Rolls recipe

Believe it or not, here's a healthy recipe!

I love egg rolls (or spring rolls as we normally call them at home.) As much as I love egg rolls, I really dislike the hassle of frying them in lots of oil. I hate the spatter, I hate getting burned by spattering oil, and I hate the oily cleanup.

These egg rolls are made with filo pastry purchased from the frozen foods section of almost any large grocery store. After filling the pastry with pre-prepared slaw mix, the rolls are brushed with oil and then BAKED. Easy and yummy.

Easy Egg Rolls
From the Moosewood Restaurant Simple Suppers cookbook
Serves 3
Hands-on Time: 20 minutes
Baking Time: 20 minutes

1 tablespoon vegetable oil
1 tablespoon grated peeled ginger root
2 garlic cloves, minced or pressed
1 16-ounce package of slaw mix (about 6 cups)
1 tablespoon soy sauce
½ teaspoon salt
Generous pinch of black pepper
6 sheets of filo pastry
About ¼ cup vegetable oil
Duck Sauce (below)

Preheat the oven to 375°. Lightly oil a baking sheet.

Warm a wok or large skillet on medium-high heat. Add the oil and when it is hot, add the ginger and garlic and sizzle for just a few seconds. Add the slaw, soy sauce, salt, and pepper and stir-fry for 3 or 4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft. Remove from the heat.

Place the stack of filo sheets on a dry surface with the short sides at the top and bottom. Brush the top sheet lightly with oil. About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom. Pick 2 sheets at the bottom edge and lift them up and over the filling and roll up. Filo is fragile but forgiving; don’t fret over small rips at the start. Brush the finished roll with oil. Lift it carefully and place on the prepared baking sheet. Repeat this process to make 2 more rolls. Place the rolls about 2 inches apart on the baking sheet. With a sharp knife, slice the rolls into 4-inch pieces. Bake until golden brown, about 20 minutes.

While the egg rolls bake, make the Duck Sauce to serve on the side.

Duck Sauce
Yields ¾ cup
Time: 5 minutes

2/3 cup peach or apricot preserves
2 tablespoons white or cider vinegar
4 teaspoons soy sauce

Mix all of the ingredients together in a small bowl.

Store in the refrigerator; it will keep for at least a month.