Baked Beef & Vegetable Egg Rolls

As you already know, we love to make asian inspired dishes in our household. This was our very first attempt at making egg rolls. We love them and sometimes splurge on them when we eat out at an asian restaurant, but they are so unhealthy. An average egg roll at a restaurant can have upwards of 500 calories for just one. That is ridiculous and more than your entire dinner should be. I set out to try a baked recipe and while they are definitely not like the fried version, all of us enjoyed them and there were only a few leftover, which my hubby is having for lunch today. This is a must-try dish if you want something a little healthier.

These egg rolls were great dipped in garlic chili sauce or soy sauce. I served these egg rolls with my veggie "fried" rice recipe and some steamed stir fry veggies.

The original recipe was just a vegetable recipe but I knew that I was feeding my husband and my dad and they would freak if there wasn't meat in it, so I added lean ground beef. Feel free to do veggie or add ground turkey, beef, or pork.

Baked Beef & Vegetable Egg Rolls
Serves: 14 egg rolls
Adapted by: http://www.fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html

Ingredients
1 pound lean ground beef
2 teaspoons sesame oil OR extra virgin olive oil - recommend the sesame oil
2 cups shredded green cabbage
1 cup bean sprouts
2 cups shredded carrots
1 medium onion, diced
2 teaspoons minced garlic
1 teaspoon fresh ginger, grated OR 1/2 teaspoon ground ginger
4 tablespoons low sodium soy sauce
1 teaspoon sriracha sauce - optional
1 tablespoon corn starch
1/4 cup water
14 egg roll wraps
1 egg, beaten
dipping sauce, your preference

Directions
-In a large saute pan, brown the ground beef. Once cooked, drain and set aside.
-Return saute pan to heat source and add the sesame oil. Heat on medium heat for a few minutes and then add the cabbage, sprouts, onion, carrots, garlic and ginger to the pan. You will want to cook this for about 5 minutes, just until the vegetables begin to wilt but are still somewhat crispy. Season with salt and pepper if you wish.
-In a small bowl, combine the corn starch and water. Add this to the saute pan. Add the soy sauce, sriracha sauce, and ground beef to the pan. Make sure all ingredients are combined and cook an additional minute or two. Set off heat source to cool.
-Once the meat mixture has cooled, take an egg roll wrap and place two tablespoons of the mixture on the center of the wrap. Fold the bottom up over the filling. Next, fold the two sides. Use a pastry brush and lightly brush some of the beaten egg wash to the last side and then roll it up like a burrito. This will ensure the filling stays inside and it doesn't fall apart.
-Preheat oven to 400 degrees.
-Once all the egg rolls have been wrapped, place them on a baking sheet and spray the tops of them with nonstick cooking spray or extra virgin olive oil spray.
-Place in the oven for 8 to 10 minutes. Flip them over and cook an additional 5 to 7 minutes, or until crispy and golden brown.
-Serve with your desired dipping sauce

Enjoy! :)
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