I love Asian food but I don't love Chinese takeout restaurants. We haven't been able to find a good Chinese takeout restaurant and I don't think we'll ever find a healthy one. I love egg rolls but the fried shell doesn't like me. These egg rolls are loaded with fresh veggies and baked. For a little bit more filling roll I think that adding a little cooked chicken or ground pork would be great. I made these on a weeknight and as always, I don't have a lot of time. I found pre-shredded carrots and cabbage at the grocery store which saved a bit of time. I made two quick dipping sauces; a sweet chili and a soy dipping sauce. The chili sauce is easy, mix up orange marmalade with sweet Thai chili sauce (add the chili sauce for you desired taste). For the soy dipping sauce:
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes
Egg Roll Recipe
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