Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Has anyone baked eggrolls instead of frying? im trying to do low cal. how was it-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Has anyone baked eggrolls instead of frying? im trying to do low cal. how was it),it will help you,my kids.
any tips you can give?
Answers:
Yeah I bake the ones from Trader Joes and they're not too bad.
Other Answers:
I bake them. Yum!
I'm always bakling my eggrolls and if you do them just right they will tast great
tips:
pay attion to the color of them and the temp u put the oven on cuz u dont want to burn them
There's not a significant difference in texture (if you get them crispy enough) or taste. Baking egg rolls in comparison to frying, as you said, will reduce the fat you take in d/t frying. I always bake them, and they come out great. If you get some to bake, and find them too be too soft to your liking, throw them back in the oven on broil for a minute or two - that will crisp them right up. Just be careful not to burn them. Good luck!
Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
Source: Cooking Light Annual 2002 pg 68
CL Comments: These low fat egg rolls contain, perhaps unexpectedly, ground turkey as well as the cabbage, celery, and carrots that you would usually expect to find in egg rolls.
Amy's Comments: These were pretty tasty for baked egg rolls. Don't expect them to taste like the ones from the Chinese restaurant! They are crispy!! They are a bit time intensive but not too difficult to make (Skill-wise). They don't need to cook the entire time in the oven so watch them. The sauce was a bit oily for my taste so I would half the sesame oil.
INGREDIENTS:
Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray
Sauce:
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)
INSTRUCTIONS:
Preheat oven to 425°.
To prepare egg rolls, combine celery and carrot in a food processor; 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 chopped 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 one 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 wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jellyroll fashion. Repeat procedure with remaining wrappers, turkey mixture, 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.
NUTRITIONAL INFO:
Healthy Units: 1.5 per serving
79 calories; 8 g carbohydrates; 11 mg cholesterol; 2.5 g fat; 532 mg sodium; 5.7 g protein; 18 mg calcium; 0.9 mg iron; 0.7 g fiber
Well, you can live on that... but it tastes like crap!!
I've baked them before and they are not to bad.
For frozen eggrolls
Defrost then Preheat oven to 425 F. Line baking sheet with parchment paper or lightly grease. Bake egg roll appetizers until golden brown and crispy.
Fat Free egg rolls
This was a surprise to me at how good the results were--egg rolls with no fat, no deep frying---WOW! They are fantastic, and fast and easy to make. Don't let the list of ingredients scare you, you can use more or less of one thing, or eliminate a vegetable, or replace one, with no problems. A really great recipe, very low calorie too!
12 ounces chicken, cooked and chopped
1 can baby shrimp, drained
6 ounces beef, cooked and chopped
6 ounces pork, cooked and chopped
1 Bunch green onions, chopped
3/4 lb bean sprouts
1 can water chestnuts, drained and chopped
1 can Chinese vegetables, drained
1/2 head bok choy, chopped
2 carrots, shredded
2 tablespoons peanut butter
2 tablespoons soy sauce
salt and pepper
40 egg roll wraps
25 servings 25 eggrolls, depending on size
Baked Egg Rolls
Baking results in a slightly chewy but low-fat egg roll. Serve with hot Chinese mustard.
1 teaspoon olive oil
1 pinch sea salt
2 cups leeks, washed and thinly sliced
1/2 red bell pepper
1/2 yellow bell pepper
1 teaspoon rice syrup
1 teaspoon tamari
2 teaspoons vinegar, white wine
1 1/2 cups snow peas, thinly sliced
3 tablespoons water
10 egg roll wraps
10 servings Change size or US/metric
50 minutes 25 mins prep
For frozen eggrolls
Defrost then Preheat oven to 425 F. Line baking sheet with parchment paper or lightly grease. Bake egg roll appetizers until golden brown and crispy.
I bake frozen egg rolls all the time and find them to be delicious. They are a little less crisp but I like them that way sometimes. For a crispier shell place under broiler for 1-2 mins.
oh yes, I just gave them a spray with cooking spray and they were delish!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Has anyone baked eggrolls instead of frying? im trying to do low cal. how was it-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Has anyone baked eggrolls instead of frying? im trying to do low cal. how was it),it will help you,my kids.
any tips you can give?
Answers:
Yeah I bake the ones from Trader Joes and they're not too bad.
Other Answers:
I bake them. Yum!
I'm always bakling my eggrolls and if you do them just right they will tast great
tips:
pay attion to the color of them and the temp u put the oven on cuz u dont want to burn them
There's not a significant difference in texture (if you get them crispy enough) or taste. Baking egg rolls in comparison to frying, as you said, will reduce the fat you take in d/t frying. I always bake them, and they come out great. If you get some to bake, and find them too be too soft to your liking, throw them back in the oven on broil for a minute or two - that will crisp them right up. Just be careful not to burn them. Good luck!
Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
Source: Cooking Light Annual 2002 pg 68
CL Comments: These low fat egg rolls contain, perhaps unexpectedly, ground turkey as well as the cabbage, celery, and carrots that you would usually expect to find in egg rolls.
Amy's Comments: These were pretty tasty for baked egg rolls. Don't expect them to taste like the ones from the Chinese restaurant! They are crispy!! They are a bit time intensive but not too difficult to make (Skill-wise). They don't need to cook the entire time in the oven so watch them. The sauce was a bit oily for my taste so I would half the sesame oil.
INGREDIENTS:
Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray
Sauce:
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)
INSTRUCTIONS:
Preheat oven to 425°.
To prepare egg rolls, combine celery and carrot in a food processor; 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 chopped 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 one 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 wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jellyroll fashion. Repeat procedure with remaining wrappers, turkey mixture, 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.
NUTRITIONAL INFO:
Healthy Units: 1.5 per serving
79 calories; 8 g carbohydrates; 11 mg cholesterol; 2.5 g fat; 532 mg sodium; 5.7 g protein; 18 mg calcium; 0.9 mg iron; 0.7 g fiber
Well, you can live on that... but it tastes like crap!!
I've baked them before and they are not to bad.
For frozen eggrolls
Defrost then Preheat oven to 425 F. Line baking sheet with parchment paper or lightly grease. Bake egg roll appetizers until golden brown and crispy.
Fat Free egg rolls
This was a surprise to me at how good the results were--egg rolls with no fat, no deep frying---WOW! They are fantastic, and fast and easy to make. Don't let the list of ingredients scare you, you can use more or less of one thing, or eliminate a vegetable, or replace one, with no problems. A really great recipe, very low calorie too!
12 ounces chicken, cooked and chopped
1 can baby shrimp, drained
6 ounces beef, cooked and chopped
6 ounces pork, cooked and chopped
1 Bunch green onions, chopped
3/4 lb bean sprouts
1 can water chestnuts, drained and chopped
1 can Chinese vegetables, drained
1/2 head bok choy, chopped
2 carrots, shredded
2 tablespoons peanut butter
2 tablespoons soy sauce
salt and pepper
40 egg roll wraps
25 servings 25 eggrolls, depending on size
Baked Egg Rolls
Baking results in a slightly chewy but low-fat egg roll. Serve with hot Chinese mustard.
1 teaspoon olive oil
1 pinch sea salt
2 cups leeks, washed and thinly sliced
1/2 red bell pepper
1/2 yellow bell pepper
1 teaspoon rice syrup
1 teaspoon tamari
2 teaspoons vinegar, white wine
1 1/2 cups snow peas, thinly sliced
3 tablespoons water
10 egg roll wraps
10 servings Change size or US/metric
50 minutes 25 mins prep
For frozen eggrolls
Defrost then Preheat oven to 425 F. Line baking sheet with parchment paper or lightly grease. Bake egg roll appetizers until golden brown and crispy.
I bake frozen egg rolls all the time and find them to be delicious. They are a little less crisp but I like them that way sometimes. For a crispier shell place under broiler for 1-2 mins.
oh yes, I just gave them a spray with cooking spray and they were delish!
correctness,It's Non-profit and only for informational purposes.
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