How can six ingredients rolled in an egg roll wrapper taste so delicious? I’ve been making Asian egg rolls for many years, but I’m just now sharing this hidden gem that is freezer friendly. I make 20 at a time, flash freeze several hours or overnight and pop into quart size freezer bags for future consumption. They are ready to grill, bake or pan saute straight from the freezer. How much easier and whole foods can it get? If your new to egg roll wrapping, check out my southwest egg roll tutorial for step-by-step photos. One cup leftover cooked diced chicken, pork or steak can added to filling for a main entree roll. Any leftover filling makes a fabulous stir-fry.
Obviously, I can’t eat twenty egg rolls at one setting, so I cook several and freeze the rest.
Ingredients:
- About 6 cups finely shredded cabbage {I finely slice a small head}
- 1/2 cup shredded carrots
- 1 small bunch green onions, sliced
- 1/2 teaspoon ground ginger
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 package egg roll wrappers
Directions:
In a large bowl, combine all the ingredients, except wrappers. Toss gently with clean hands and spoon about 1/4 cup on the bottom third of one egg roll wrapper; fold sides toward center {like an envelope} and roll away from you. Dip your forefinger into a small bowl of water and touch the tip of the wrapper to seal closed. Place seam side down on a sprayed cookie sheet. Repeat with remaining wrappers. Spray tops of egg rolls with spray and flash freeze until solid {several hours or overnight}. Bag in quart size freezer bags. While frozen, grill, bake at 425 for 15-20 minutes or pan saute in olive oil until lightly browned and warm in center. Dip in duck sauce, hot mustard or sweet and sour sauce or soy. They are best while consumed hot in my favorite potsticker sauce.
What’s you favorite dipping sauce for egg rolls?
