Baked Egg Rolls with Cabbage and Shiitake

Great things remind me (a little) Russian pierozki, but with Asian hot and fragrant filling. Baking instead frying cuts calories very well and egg rolls still crunchy.


Yield: 10 rolls

10 eggroll wraps
3 cups cabbage, shredded
1/2 cup onion, chopped
1/2 medium carrot, grated
4-5 fresh shiitake mushrooms, stems removed
1 tbsp. Korean pepper paste (gochujang)
1 tbsp. soy sauce
1 garlic clove, minced
1 inch ginger root, peeled and grated
a little oil for brushing

Heat a pan over medium-high heat. Spray with cooking spray. Add onion and carrots and cook for a minute. Add the ginger and garlic and cook for a few more minutes. Add cabbage and cook for a few more minutes. Add the mushrooms and cook for a minute more. Season with soy sauce and pepper paste. Remove from the heat. Let cool a little.

Preheat oven in 400F.

Make 10 egg rolls and place it into baking pan. Brush or spray with oil and bake about 15 minutes. Serve with your favorite sauce.

1 roll is about 79 calories

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