This recipe for egg rolls is a snap to make. The secret is deli roast beef in the filling. It makes these egg rolls not only easy to prepare, but also hearty enough to serve as a main course or a heavy appetizer.
Even better: there is no need to fry these egg rolls. You just bake them right in the oven. That makes for easier clean-up and a healthier egg roll. It also makes this recipe for egg rolls an ideal make-ahead dish.
This recipe is adapted from the Super Suppers Cookbook by Judie Byrd. Judie Byrd is the founder of Super Suppers, one of the franchises where you can make a week's worth of meals (or more) using their kitchens and ingredients, then take them home, store them in the freezer and heat when you're ready to use.
If you aren't used to Asian-style cooking, don't be intimidated by the ingredients. Plum sauce, hoisin sauce and sesame oil are all readily available in most large supermarkets.
Serve these egg rolls with bok choy salad, chicken satay and grilled vegetables. Chocolate Strawberry Tarts make a nice dessert.
Beef Egg Rolls Recipe
- 1 10 oz. package coleslaw mix (shredded cabbage and carrots)
- 1 pound deli roast beef (or leftover cooked roast beef)
- 1/2 cup minced green onion
- 1/4 cup plum sauce
- 1/4 cup hoisin sauce
- 1 tsp. ginger
- 1 Tbsp. toasted sesame oil
- 12-18 egg roll wrappers
- 1/4 cup olive oil
If you are planning to cook the egg rolls now, preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. If you are planning to freeze these egg rolls, skip this step.
Place the coleslaw mix in a large mixing bowl. Chop the roast beef into bite-sized pieces. Add to the coleslaw in the bowl.. Add the green onion, plum sauce, hoisin sauce, ginger and sesame oil. Place a wrap on a cutting board in front of you. Put about 3 tablespoons of the beef mixture in the middle of the wrap. Fold the wrap, envelope style (as directed on the package) and lay, seam side down, on the prepared cookie sheet (or in a freezer container if preparing ahead). Repeat with remaining wraps.
If planning to bake immediately, brush the tops of each wrap with olive oil and bake 15 to 20 minutes until golden brown.
If freezing ahead, do not brush with olive oil. Place in an air tight freezer container and freeze for up to two months. Defrost completely in the refrigerator and heat according to the directions above.
Makes 12 to 18 egg rolls.
Per egg roll (based on 15): 204 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 24 g carbohydrate, 1 g fiber, 11 g protein, 7% vitamin A, 12% vitamin C, 3% calcium, 11% iron
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