Wednesday, August 13, 2008


What to do with a lot of cabbage. You know I find these big heads of cabbage for a dollar sometimes. Or small ones for 50 cents. Who can pass that up? Then I'm like staring at it for a week in my fridge. Just what will I do with this cabbage that will get eaten up right away? Sometimes I really love cabbage and sometimes, well, I dont know, I get sick of it. But I always buy it. Money talks people.

One of our favorite things to eat is baked egg rolls. I make my own duck sauce. I would share the recipe with you but I am not happy with it yet. When I find the perfect "duck sauce" I will pass it along. Of course I am always open to suggestions if you have them.
A brand I really like.
If you are in Weight Watchers. These babies are one point a piece. How can you go wrong? You can eat five of them, feel satisfied and not have blown your points. How often does that happen? Ah, not very. Cabbage is very nutritious to boot.

So first, chop cabbage really small. As thin as you can get it or use a box grater. Here is a big important step. Salt the cabbage and place in a collander to drain. Salt liberally you will rinse it off after about 30 minutes or so. Check and see if there is liquid in the bowl you are draining into if there is, rinse and squeeze out as much moisture as you can.

Place about a tablespoon of oil in a large frying pan. Saute shredded cabbage (about 8 cups) and shredded carrot (two carrots). Saute until wilted. Add a bout a teaspoon of ginger and one teaspoon of dry ginger or about a tablespoon of fresh. Place back in the collander and let drain again. This will literally make or break you egg rolls. If you do not get as much moisture out as possible your egg rolls will become soggy and break apart during the baking process.
After the cabbage is squeezed and cooled off, Place about a half of a cup in the egg roll. Your egg roll square should be place in front of you as a diamond.
Fold up the corned and tug a little towards you to compact the cabbage.
Fold in the sides and roll towards the other pointed end.
This is what the end/sides should look like before the final roll to the other end.

Add anything to the filling, bamboo shoots, water chestnuts, mushrooms, so many possibilities.

Coat eggrolls lightly with cooking spray. Bake in a preheated 400 degree oven for about 20 minutes, turn and bake for about ten minutes more until golden. Enjoy.

Update: Brush on egg white to give it a little golden color.


Jacque said...

Oooh, I never thought of baking them. Great idea! Besides the calorie benefits, it seems so much easier than deep-frying batch after batch after batch.

kat said...

Oh I love this idea & I have a lot of cabbage in the fridge right now.

Grace said...

when i see egg rolls on a menu, i immediately move on because they're always greasy and fatty. i love that you baked these--it makes them a million times more appetizing! :)

Bunny said...

My crew is gonna love these Lori, I've never made them before, I've seen other people do it but just haven't yet. Now I'm gonna do it, this looks to good. Thanks!

noobcook said...

Thanks for visiting me! woah, I absolutely adore egg rolls, and yours look terrific ... I like them deep fried too, though baking is definitely healthier :)

I'm not sure what duck sauce is but I personally like Chng Kee's Peking Duck Sauce ... maybe you can try looking for it at the asian grocery store.

giz said...

I like this idea - alot - have to get busy cooking again - but not until I finish this move from hell.

tigerfish said...

Springhome is a popular brand for spring roll skin! Baking sounds easy. I assume it is 400deg F oven right? Well, you know...we have celsius oven over here! I need to do the conversion! Bleh!

Anncoo said...

This is really nice. Sometime I just
roll up the filling with the spring roll skin and eat straight away.