Baked Egg Rolls

One of my friends requested that I post the recipe for the Chicken Pot Stickers with Thai Chili Sauce that we had at our wedding... While I do not have this recipe, I accept the challenge of re-creating it!  In the meantime, I thought these egg rolls would be a great substitute for a delicious chinese food appetizer!  They are full of flavor and get really crunchy in the oven, so you feel like you are eating a fried egg roll... but you don't have to feel guilty when you eat a bunch of them.  I mean, they do have vegetables in them! :)  The egg rolls do take some time to make and roll, but they are worth it! 

Egg Rolls:  (My recipe changes slightly every time I make these, so feel free to adjust proportions to make more or less salty/spicy)

1 lb ground chicken
1 yellow onion, diced
1 sweet bell pepper, diced
3 cloves garlic, diced
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce (can be found in the asian aisle of the grocery store)
1/4 cup rice wine vinegar
2 tablespoons chili garlic paste (can be found in the asian aisle of the grocery store)
1 teaspoon freshly ground black pepper
16 oz bag of coleslaw mix (I get the kind with the carrots in it too for some extra veg)
1 package egg roll wrappers (Found in the organic refrigerated section at my grocery store)
3 tablespoons sesame oil
6 tablespoons olive oil

Brown the chicken in a large saute pan over medium-high heat until cooked through, breaking it up into small pieces, about ten minutes.  Add the onion, bell pepper, and garlic and saute for another 5 minutes.  Add the soy sauce, hoisin sauce, rice wine vinegar, chili garlic paste, and black pepper and stir until combined.  (Feel free to add more of the chili garlic paste, some sriracha, or a diced jalapeno if you want extra-spicy egg rolls!)  Add the coleslaw mix, and stir to combine.  Cook down for another 10 minutes until all of the cabbage is wilted.  You may need to add some more soy sauce to provide enough liquid for the cabbage to cook down.  Remove from the heat and let cool.

Preheat your oven to 400 degrees.  Prepare your baking sheets... I use a large cookie sheet, place a silpat on top for easy clean-up, and then place a cooling rack on top of that to keep the egg rolls lifted as they cook in the oven.  Or you can just cook them directly on the cookie sheet.  Make sure you spray your pan or cookie sheet with a cooking spray or the egg rolls will stick.

Prepare an egg wash to seal the edges of the egg rolls:  Combine 1 egg white and 1/2 cup water

To make the egg rolls:
  1. Lay one egg roll wrapper on a clean, flat working surface, with the short edge facing you
  2. Lightly brush some of the egg wash around all of the edges of the wrapper
  3. Place a spoonful of the egg roll mixture about an inch from the edge of the wrapper closest to you
  4. Fold the 2 sides of the wrapper over the mixture, and then roll from the back towards the front, keeping the sides tucked in.
  5. Place the egg roll on the pan, seam-side down
  6. Repeat for the remaining egg rolls
Combine the sesame oil and olive oil, and lightly brush the tops of each of the egg rolls.  Place in the oven, and cook for 15 minutes.  Remove the egg rolls from the oven.  Turn the oven down to 350 degrees.  Flip each of the egg rolls over on the pan, brush with more of the oil, and return to the oven for another 10 minutes.  Let cool slightly before eating.

I make a dipping sauce for the egg rolls consisting of 2/3 cup lite soy sauce and 1/3 cup rice wine vinegar.  You can also add some chili garlic paste and/or spicy chinese mustard to this sauce for an extra kick!