Crispy Baked Egg Rolls Recipe | Maxi's Kitchen

egg roll wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: spring roll wrappers

Whole wheat wrappers add fiber, while spring roll wrappers are often less expensive.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is usually cheaper.

Welcome to Maxie's kitchen and introduce the recipe for crispy baked egg rolls.

Prep the veggies by using pre-sliced carrots and pre-chopped red and green cabbage for a shortcut.

Chop about 3 tablespoons of ginger without peeling it.

Mince one large clove of garlic and add it to the bowl with ginger.

Slice shiitake mushrooms into thin strips and add to the bowl.

Chop scallions and add them to the bowl with the other ingredients.

Crack 4 eggs into a bowl and season with salt and black pepper, then beat them.

Heat a pan until water dances on it, then spray with avocado oil to prevent sticking.

Pour the beaten eggs into the pan to cook like an open-faced omelet, ensuring it cooks evenly.

Once the eggs are set, transfer them to a cutting board to cool.

In the same pan, add more avocado oil and sauté the ginger and garlic until fragrant, about 1-2 minutes.

Add the pre-chopped cabbage and about 3/4 cup of pre-sliced carrots to the pan, seasoning with salt and pepper.

Add sliced shiitake mushrooms and scallions to the pan.

Stir in sugar, sesame oil, soy sauce, and rice vinegar, then stir-fry until the veggies are tender and flavors are combined.

Taste the mixture and adjust seasoning if necessary, adding more soy sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens