My Chinese friend taught me this recipe, and we’ve been obsessed with it!
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Introduction: Making egg rolls at home might seem daunting, but this sheet pan baked version offers a healthier and simpler approach without sacrificing flavor. These crispy delights are perfect for any Asian-inspired meal, whether you’re hosting guests or preparing quick lunches for the week.
Sheet Pan Baked Egg Rolls
Ingredients:
- 1 tablespoon vegetable oil
- 2/3 cup coleslaw mix
- 1 1/2 cups grated carrots
- 1/3 cup bean sprouts
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 12 egg roll wrappers
- Nonstick cooking spray
Instructions:
- Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray.
- Heat vegetable oil in a large skillet over medium-high heat. Add coleslaw mix, grated carrots, and bean sprouts. Cook until softened, about 5 minutes.
- Stir in ground ginger and minced garlic; cook for an additional 2 minutes until fragrant.
- Add soy sauce and hoisin sauce to the skillet, stir to combine. Remove from heat and let filling cool slightly.