We LOVE egg rolls around here. I’ve been apologizing for our homemade eggrolls for quite a long time because they don’t contain any eggs and aren’t dipped in egg before they’re cooked. Today I read that the term “egg roll” can mean all kinds of things, depending on which country you’re in. I think we’re off the hook!
Back in 2006, Laura wrote a post about a delicious new recipe that she’d developed for her family: Asian Sloppy Joes. When I tried the recipe, MY family fell in love with and it landed on the regular menu cycle around here. One of the best things about Laura’s recipe has always been that I can get two meals out of it. A few months ago, I ended up with some extra wonton wrappers in the fridge and had the brilliant idea of wrapping up the sloppy joe mixture inside of those. WOW. Homerun! Egg rolls!
Homemade Egg rolls!
I couldn’t bring myself to fry those egg rolls. We just don’t eat much fried food and I do my best to keep it that way. I discovered though, that brushing a little olive oil on the egg rolls and baking them gave me a crispy crunch that is almost as good as frying them. (One son still is pretty sure that frying them would be better!)
Asian Sloppy Joe Egg Rolls
Ingredients:
- Asian Sloppy Joe Mix
- 20-24 square wonton wrappers
- olive oil
Make the Asian Sloppy Joes and serve on buns one night. The next night, use the leftover sloppy joe mix in these Egg Rolls. (I’ve adjusted the Sloppy Joe Recipe slightly over the years for our family and I’ll include the adjustments on the recipe card printout below.)
Preheat your oven to 400°.
Place a large tablespoonful of Sloppy Joe in the middle of the wonton wrapper and fold up sort of like a little burrito.
Put a spoonful of filling on the wonton wrapper.
Fold the bottom corner up over the filling.
Fold over one end...
Fold the other end in...
Fold the top down and roll it up tight.
Place the egg roll on a jelly roll pan that has been oiled with olive oil. Arrange the egg rolls so that they aren’t touching each other. I usually fill two jelly roll pans with 24 egg rolls.
Arrange the egg rolls on a pan; don't let them touch!
Brush the tops of the egg rolls with olive oil. You can use a pastry brush for this or, if you have one of those pump misters, you can spray olive oil over the top of the egg rolls.
Brush or spray olive oil on the egg rolls.
Bake for 25 minutes or until golden brown and starting to blister. Turn the egg rolls over halfway through the baking time.
Serve with chili sauce or hot mustard sauce.
I made a bunch of these for our Super Bowl Party last night and they made GREAT finger food. They’re also still tasty when they’re served at room temperature.
Don't they look yummy?
Make LOTS of these egg rolls because they disappear fast.
This is a fun variation on the standard Sloppy Joes that I normally serve. If I was still packing lunches for kids, I bet these would be a terrific lunch treat.
Barb
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Ingredients
- 2 TBSP olive oil
- 1 medium onion, diced
- 2 TBSP minced garlic
- 3 pounds ground meat (I usually use venison)
- 1 head bok choy, chopped finely
- 4 large carrots, shredded
- 2 bell peppers, shredded (red, green, yellow, orange, or a mix)
- 1 inch cube of fresh ginger, grated
- 1-2 T. sesame oil
- 1/4-1/2 c. soy sauce (to taste)
- 2 T. rice wine vinegar
- 20-24 square wonton wrappers
- olive oil
Instructions
Sautée onions and garlic in olive oil until translucent. Add meat. Stir frequently, until browned all through. Add bok choy, carrots and peppers, and continue stirring until the bok choy is quite wilted, and the veggies are well incorporated into the meat. Add sesame oil, soy, and rice wine vinegar. Adjust amounts to your taste. Optional: Add a few red pepper flakes. Allow to cook until the fluid has cooked down. Note: if you don’t have bok choy on hand, use Napa cabbage, shredded finely, or any other green, chopped small.
Make the Asian Sloppy Joes and serve on buns one night. The next night, use the leftover sloppy joe mix in these Egg Rolls. (I've adjusted the Sloppy Joe Recipe slightly over the years for our family and I'll include the adjustments on the recipe card printout below.)
Preheat your oven to 400°.
Place a large tablespoonful of Sloppy Joe in the middle of the wonton wrapper and fold up sort of like a little burrito.
Place the egg roll on a jelly roll pan that has been oiled with olive oil. Arrange the egg rolls so that they aren't touching each other. I usually fill two jelly roll pans with 24 egg rolls.
Brush the tops of the egg rolls with olive oil. You can use a pastry brush for this or, if you have one of those pump misters, you can spray olive oil over the top of the egg rolls.
Bake for 25 minutes or until golden brown and starting to blister. Turn the egg rolls over halfway through the baking time.
Serve with chili sauce or hot mustard sauce.
