BUDDHA'S BAKED EGG ROLLS
I made up these egg rolls with a spicy thai peanut sauce inside and baked them instead of fried! I hope you enjoy them!
Provided by ChefLee
Categories Lunch/Snacks
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar.
- Add chickpeas and cabbage; stir well to coat them.
- Place a small amount of filling into each egg roll wrapper and roll them up.
- Place seam side down on a non-stick baking sheet.
- Bake for 10 minutes.
- Take out of the oven and turn over each roll.
- Bake for 3 or 4 more minutes then serve!
Nutrition Facts : Calories 406.6, Fat 9.2, SaturatedFat 1.8, Cholesterol 6.8, Sodium 1056.8, Carbohydrate 66.3, Fiber 6.1, Sugar 3.2, Protein 15.7
BAKED EGG ROLLS
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 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., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SCRUMPTIOUS OVEN-BAKED EGG ROLLS
Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.
Provided by bananaholic
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 54m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
- Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
- Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g
BAKED EGG ROLLS
Make and share this Baked Egg Rolls recipe from Food.com.
Provided by LMillerRN
Categories Poultry
Time 1h5m
Yield 14 rolls
Number Of Ingredients 18
Steps:
- Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
- Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
- Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
- Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
- To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.
BUDDHA'S SOFT PRETZELS (OR PRETZEL ROLLS)
Soft, street-vendor type pretzels. I'de been experimenting with various recipes for pretzels, and finally created this one which everyone agrees is perfect, especially when accompanied with our simple and easy to make Recipe #280453 :) You can also make pretzel rolls which are wonderful for burgers.
Provided by 2Bleu
Categories Yeast Breads
Time 25m
Yield 8 pretzels, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.
- Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes.
- Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.
- Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).
- Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape.
- Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.
- Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.
- ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour.
- Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.
Nutrition Facts : Calories 382, Fat 13.3, SaturatedFat 7.8, Cholesterol 72, Sodium 3109, Carbohydrate 56.5, Fiber 2.1, Sugar 2.6, Protein 8.3
CRISPY BAKED EGG ROLLS
Make and share this Crispy Baked Egg Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
- Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
- Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
- Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
- Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
- Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
- Lightly brush the edges of the wrapper with water.
- Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
- Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
- Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 246.3, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.8, Sodium 485.8, Carbohydrate 46.1, Fiber 2.8, Sugar 4.2, Protein 7.7
EASY BAKED EGG ROLLS
Make and share this Easy Baked Egg Rolls recipe from Food.com.
Provided by seesko
Categories Vegetable
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute, until sauce is thickened.
- Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
- Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
- Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.
REUBEN EGG ROLLS
The flavors of a classic Reuben sandwich are packed into a warm batch of fried egg rolls. The dipping sauce, made with Thousand Island dressing and finely chopped sauerkraut, is an essential element.
Provided by Arlyn Osborne
Categories Cheese
Time 55m
Yield 8 eggrolls
Number Of Ingredients 12
Steps:
- Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
- Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
- Beat egg and a splash of water together in a small bowl.
- Finely chop the corned beef.
- Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
- Beat the egg with a splash of water in a small bowl.
- Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
- Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
- Brush all four edges with egg wash.
- Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
- Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
- Drain on a paper towel lined plate.
- Serve with the dipping sauce.
BAKED EGG ROLLS
I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine.
Provided by Sweet PQ
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
- Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
- In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
- Place egg roll wrapper on work surface and brush with water.
- Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
- Pull bottom edge over the filling and roll up, pinching ends to seal.
- Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.
More about "buddhas baked egg rolls recipes"
BAKED EGG ROLLS | CANADIAN LIVING
From canadianliving.com
BAKED VEGETABLE EGG ROLLS {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
BAKED PORK EGG ROLL RECIPES - RECIPE-LIST.NET
From recipe-list.net
VEGAN BAKED “EGG” ROLLS - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
FROM BAKED TOFU BUDDHA TRAY TO BAKED EGG CUPS: OUR TOP EIGHT …
From onegreenplanet.org
WORLD BEST PEANUT FOOD RECIPES: BUDDHA'S BAKED EGG ROLLS
From peanutfood.blogspot.com
BUDDHAS BAKED EGG ROLLS. THIS PAGE HAS A TON OF DIFFERENT EGG …
From pinterest.com
BAKED EGG ROLLS | RICARDO
From ricardocuisine.com
23 BLONDE BUDDHA EGGROLLS IDEAS | EGG ROLL RECIPES, COOKING RECIPES ...
From pinterest.com
BUDDHA ROLL RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO MAKE SPICY, SWEET & SOUR EGG ROLLS AND HOISIN-PEANUT …
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love