Tuesday, January 31, 2012

Baked Cabbage Egg Rolls

A couple of weeks ago I made bacon in the oven for the first time. It was also my first time ever cooking bacon as I have been avoiding it because of the splattering.  Thanks, Pinterest, for such an awesome tip!

A couple of days ago, the Hubbs was craving Chinese food. Our favorite Chinese place is a little too far for us to drive when it's snowing so much, so we made egg rolls at home. Not just any egg roll, but baked egg rolls. {if you can bake bacon, then you can surely bake egg rolls, right?} YES!


Egg Rolls sheets
Cabbage Mixture
(Cabbage, ground beef, onions, and carrots)
Water for sealing the rolls
Sesame Oil
Soy Sauce
Rice (optional)


  1. Prepare cabbage mixture in a pan with some soy sauce
  2. Fill one egg roll sheet at a time with some cabbage
  3. Seal the edges of the roll with water
  4. Brush a little bit of sesame oil on each roll, both sides
  5. Bake at 450 for about 10 minutes (or until you see it turn a light brown color)

Here are some crunchy, low-fat, ready to serve egg rolls!

***Additional Tip***

We are rice eaters at our home, so cabbage with ground beef goes great when served over rice also.


~ Fabi

Linking to: Shwin & Shwin , Chef in Training, and 33 Shades of Green
Post a Comment


Related Posts Plugin for WordPress, Blogger...