This is a sponsored blog post about Super Easy Dinner Ideas Easy Baked Egg Rolls Recipe and Frozen Tai Pei Entrees, while the views expressed here were genuinely mine, consideration was paid to me by Tai Pei Food to review this product.
School is back in session and weeknight dinners are becoming harder to make. With all the evening meetings at the beginning of the school year, I want to stock the fridge and freezer with meals my kids can make when they get back from sports practices. My kids love Chinese food so in addition to having an assortment of frozen Tai Pei Entrees we are sharing a super easy homemade baked egg roll recipe. You can make these ahead of time, cover them with a damp cloth, refrigerate and the teens can heat them up for dinner along with their frozen entree. Could not be easier.
I don’t care for deep fry things at the house and never realized there was an easy baked Egg Rolls recipe out there that you can change out the proteins and probably make them in an air fryer. Outside of an appetizer for dinner, get ready for Chinese New year, roll up several for Game Day or just make some for dinner as these Baked Egg Rolls are sure to be a crowd pleaser.
I had never made egg rolls before and I have only used wonton wrappers before for ravioli were a novelty to me as was the egg roll fillings a mystery. No longer are egg rolls something you can only get at Chinese Takeout. The process is simple and you can even get the kids involved making them.
How to Make Baked Egg Rolls
Make sure you have all the ingredients prepped before starting the recipe. That is the hardest part. Even if you are not a big cook, you’ve got this.
Saute’ the coleslaw mix until wilted.
Add your protein(s). If you want to keep the recipe vegetarian just use tofu, or use up leftover meat and shrimp in addition to the tofu. This is about easy weeknight dinners, so keep it easy. IF you don’t want to worry about rolling up your egg rolls and storing them, refrigerate this mixture until you are ready to roll and bake!
Now it is time to roll your egg rolls. Simply lay the egg roll wrappers with the long side facing you.
Add 1/4 cup of filling at the bottom of each egg roll wrapper. Fold in the sides and roll the rest of the wrapper until it is closed.
Lay the egg roll seam side down.
Once you are finished rolling all of them, spray them with cooking spray and bake. I found it best to rotate the pans half way during baking to get them evenly browned.
Serve these homemade egg rolls immediately but they were still good after an hour sitting out. I served them with prepared duck and sweet chili sauce for dipping and the kids heated up their Frozen Tai Pei Asian cuisine of choice.
TAI PEI ASIAN CUISINE:
Tai Pei Asian cuisine entrées are made with clean ingredients flavor-infused rice and no additives, preservatives, artificial flavors or colors. Click to find Tai Pei Entrees in a store near you.
There are ten delicious entrée recipes from Asia and every variety is designed to deliver a restaurant-inspired experience straight from your own kitchen (or office microwave) in just minutes. The new packaging was designed to serve the perfect portion size to satisfy your cravings while allowing enough room for our tasty ingredients to steam perfectly. This is such an easy entree for a teenager to prepare themselves.
Baked Egg Rolls Recipe
Make homemade baked egg rolls at home in just a few minutes. From the stove to the oven these baked egg rolls are the perfect appetizer to feed a crowd or hungry teenagers.
- 1 Tbsp Cornstarch
- 1 Tablespoon water
- 2 Tbsp Low-sodium soy sauce
- 1 tsp sugar
- 1 Tbsp Canola oil
- 1 12-14 oz bag coleslaw mix about 5 cups
- 1/2 cup finely chopped water chestnuts
- 1/4 cup finely chopped green onions
- 2 garlic clove minced
- 1 14 oz package extra firm tofu drained and cut into 1/4 inch dice or a mixture of tofu, cooked pork or chicken
- 16 egg roll wrappers
Pre-heat oven to 425' F. Mist a baking sheet with cooking spray or cover with parchment paper.
In a small bowl, combine the cornstarch, water, soy sauce, sugar until smooth and set aside.
Warm oil in a large skillet over medium heat. Saute coleslaw, water chestnuts, scallions and garlic until slaw has wilted about 3 minutes. Add tofu or other pork/chicken; heat through.
Re-whisk cornstarch mixture and add to skillet. Cook and stir for 2 minutes or until thickened; remove from the heat.
Lay 1 wrapper on flat surface with long edge facing you. Spoon 1/4 cup of tofu mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
4. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.
Adapted from All You Magazine
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