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Baked Panda Express Egg Rolls
Making homemade egg rolls isn’t as hard as it seems. A filling is made with onions, garlic, shredded cabbage and carrots mixed with a soy sauce and rice wine vinegar mixture. The filling is placed on an egg roll wrapper, and then rolled up. This recipe bakes the egg rolls, avoiding the mess of deep frying. Then a restaurant style soy sauce dipping sauce is made to serve with the egg rolls.
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings 6 people
Ingredients
Egg Rolls
- 2 cups shredded cabbage
- 1 cup bean sprouts
- ⅔ cup carrots shredded
- ½ tsp vegetable oil
- ½ lb ground turkey
- 1 cup onions minced
- 2 tbsp rice vinegar
- 1 ½ tbsp soy sauce
- ¼ tsp black pepper
- 12 egg roll wrappers
- 2 tsp ginger grated
- 2 garlic cloves minced
Sauce
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ½ tbsp ginger grated
- 1 tsp sesame oil
- ¼ cup thinly sliced green onions
Instructions
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In a medium bowl, combine bean sprouts, carrots and cabbage.
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Heat oil in large non-stick pan over medium-high heat. Add the turkey, onions, garlic and ginger. Cook about 5 minutes until turkey is browned. Remove from heat, stir in cabbage mixture, 1 ½ tbsp soy sauce, rice vinegar and pepper. Chill in refrigerator 15 minutes.
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Preheat oven to 425 F. Spray baking pan with non-stick spray.
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Place 1 egg roll wrap on work surface with corner pointing to you in a diamond shape. Spoon ¼ cup filling into center of wrapper. Fold lower corner of egg wrapper up over filling. Fold in side corners and roll up jelly roll fashion. Place seam side down on baking sheet, spray top of egg roll with cooking spray. Bake for 10 minutes, turn over and bake 10 minutes until golden brown on both sides.
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For sauce, mix together ingredients. Garnish with green onions.
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To reheat, place in preheated 425 F oven and heat until crisp.
Recipe Notes
I did not use bean sprouts, I substituted thinly sliced mushrooms. Baby shrimp or crab meat can be substituted for the ground turkey. Add the cabbage mixture to the skillet and cook slightly otherwise the cabbage can be too crunchy. Wet the edges of the egg roll wrap before filling, it will seal better. I was only able to use 2 tbsp filling, and my yield was 10 egg rolls. If using 8 oz package of crab chunks, use 6 pieces per egg roll.