Tuesday, February 26, 2013
I don't really use a recipe anymore, so you can adjust the ingredients to taste.
1/2 head of cabbage (I like red, but green's always cheaper)
1/2 cup shredded carrots
2 green onions, chopped
1/4 tsp ground (or 1/2 tsp grated fresh) ginger
1/2 tsp garlic powder (or 2 cloves pressed)
2 tbsp soy sauce
1/2 c. canola oil
1 pkg eggroll wrappers
1/2 pkg firm tofu (drained and cubed), or 4 oz finely cubed lean meat of your choice (or can omit entirely, which I do often)
Heat oil in skillet or wok on med/hi heat. If using meat, brown it along with the onions and carrots (about 5 min), add garlic and ginger. Mix in cabbage, continue to cook until cabbage is done but not soggy (about 10 minutes). Stir often. If using tofu, add cubes now. Add soy sauce, cook about 4 more minutes. Remove from heat.
Preheat oven to 450. Position egroll wrappers in a diamond shape. Put approx 1/3 cup filling in the center of the wrapper. Follow directions for wrapping eggrolls on the package. You won't have to wrap them so tightly since they aren't going to be deep fried, but you still want them tight enough that the filling doesn't come out.
Place wrapped eggrolls on an ungreased baking sheet. Spritz tops with baking spray to help them brown. Bake for 12-15 minutes.
The wrappers will not be as brown or crispy as when they are fried, but they still have a good flavor and save tons of calories and fat grams.