Egg rolls may be the perfect family food. They are fun to eat (with your hands!) and full of tasty things that most picky eaters don't even think about as vegetables. And although they are not quite as easy as scrambling eggs or making pancakes, they are certainly within the limits of someone that can bake a cake.
Making the Egg Roll Filling
Grab a food processor with it's slicer blade, or a hand slicer (often called a mandoline, they cost about 15 dollars and are a great investment for any kitchen, as they can shred and thin-slice veggies quicker than anyone can by hand). If you don't have either of these, it's ok - you'll have to slice the veggies by hand.
1/4 Head of cabbage, shredded/sliced thin
1 Carrot, Shredded/sliced thin
CHEAT: Buy a bag of cole slaw mix which you can find in the produce department by the salad mixes. It contains shredded cabbage and carrots. You're halfway done already!
1/2 lb Mushrooms, sliced and then crumbled up
1 container sprouts
To this mix of raw veggies, add 1/2 cup of bottled soy-ginger marinade and the juice of one lime (1 Tbsp of lime juice, if you're using bottled juice). Toss the liquids with the veggies and refrigerate.
The last thing to add to the mixture is some type of protein. Leftover chicken (picked over and pulled into little pieces), cooked ground pork, or diced tofu are great options - try them all and see which is your favorite!
Assembling the Egg Rolls
Open the pack of egg roll wrappers and cover the sheets with a damp paper towel - this will keep them from drying out and cracking. In a little bowl, crack an egg and scramble it with an equal amount of water - this will be the glue that sticks the wrapper to itself when you roll it up. Also set up a cookie sheet with waxed paper to put the finished rolls on.
When you are ready, grab one wrapper and place it on the table with one of the corners facing you. Spoon some of the filling into the middle of the wrapper into a log shape pointing from one side to the other, leaving plenty of room to fold in the corners. Next, take the side corners and fold them towards the center - this is how long your eggrolls will be. Take the corner closest to you (the bottom corner) and fold it up over the filling, tucking the filling in a little tighter as you do it. Now roll up from the bottom, gluing the top corner to the outside with the egg wash. Congratulations - you have made an egg roll!
These freeze very well before they are cooked - throw the whole cookie sheet into the freezer so that the egg rolls freeze without sticking together. Once they are frozen you can pack them in a freezer bag. Fry in peanut oil or another frying oil until golden brown on all sides.
If you use good fresh ingredients with plenty of flavor, and cook them to crispy perfection, you can make delicious egg rolls at home. The best part of this recipe is that it is baked, not fried, meaning you don't have to feel guilty afterwards.