Egg Rolls: baked not fried!

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!

baked 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:

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 filling in homemade egg rolls

Put a spoonful of filling on the wonton wrapper.

fold the wonton wrapper over the filling of the egg roll

Fold the bottom corner up over the filling.

fold over one side of the wonton wrapper

Fold over one end...

fold in the second edge

Fold the other end in...

fold the top down on the egg roll

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 unbaked egg rolls on a pan

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.

lightly brush olive oil on unbaked 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.

homemade egg rolls3 egg rolls

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.

baked egg rolls

Don't they look yummy?

make lots of egg rolls

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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Baked Egg rolls…sort of!

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 20 to 24 egg rolls

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.

http://www.mysisterskitchenonline.com/2012/02/07/bake-eggrolls/

 

Sloppy Joes a whole new way….

When my kids were little they were wildly jealous of the neighbor kids whose mom bought Hot Pockets® for them to snack on after school. Those little stuffed sandwiches which were supposedly easy for a kid to microwave just seemed like the ultimate in snack food to my boys. I never bought them, but over the years we’ve made a lot of our own “pockets”. Last night, we figured out yet another Mom-version of this snack. We used our sloppy joe filling!

Sloppy Pockets

Actually, Sloppy Joes have long been a quick and easy meal around here. More often than not, I end up with extra sloppy joe left and it rarely gets eaten the next day. Even though my boys are much bigger now, I still have two that require hearty snacks after hard swim practices or training runs. Recently I’ve been on the lookout for good ideas.

Last night as I was cleaning up from a dinner of Sloppy Joes, I stood there looking at a rather large pan of leftover meat. What a waste! As I put it into the fridge, I set the container right next to a large bucket of leftover pizza dough. And that’s when I had my brilliant idea. I could wrap that Sloppy Joe meat in the pizza dough and make pockets! And voila, we were on our way to Sloppy Pockets!

Sloppy Pockets

Start by making a batch of Sloppy Joes. As I’ve mentioned before, Sloppy Joe is one of those things that most of us realize that only our own moms ever make it quite right. I know that any other method than my own mom’s Sloppy Joes and they’re just not quite as good. I must confess that this winter, all of our Sloppy Joe meat is actually Sloppy DOE meat as I’m working my way through 5 deer in the deep freeze. Venison is a great meat to use in Sloppy Joes and usually folks can’t even tell the difference between it and ground beef.)

Also, make a batch of pizza dough. If you are running stuck on time or if making your own dough just isn’t your thing, you can use those little balls of dough that you can buy in the freezer section of the grocery store. Some grocery stores with bakeries will also sell you uncooked dough for pizza. I know that Trader Joe’s now carries pizza dough.

Cut the dough into balls that are about 1.5 ounces in weight or about 1.5 inches in diameter.

dough balls for Sloppy Pockets

dough ball for sloppy pockets

Roll each ball of dough out into a circle that’s about 6 or 7 inches across.

Place a scoop of  Sloppy Joe (it’s fine if it’s cold because you just pulled leftovers out of the fridge) and a sprinkle of cheese on one half of the circle of dough. My boys agreed the these little pockets really are best with a little bit of cheese in them.

filling in sloppy pockets

Fold the dough over the top of the Sloppy Joe filling and press the edges together. Use a fork to press the dough together around the edges. Be sure to poke the top of each Sloppy Pocket with a fork to let the steam out as they’re baking.

shaping sloppy pocketscrimping the edges of sloppy pockets

Bake on a greased cookie sheet for about 35 minutes at 400°.

sloppy pockets ready for the oven

They should be golden brown all over.

baked sloppy pockets

 

After the Sloppy Pockets cooled down, I wrapped each one in foil and then put them in a ziplock bag. I plan to keep these (as long as I can) in the deep freeze. We’ve already tested one and they microwave up nicely in just a minute or two.

hot and cheesy Sloppy Pockets

Barb

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