My Chinese friend taught me this recipe, and we’ve been obsessed with it!
Ingredients
1 tablespoon vegetable oil
2 cups coleslaw mix
1/2 cup shredded carrots
1/2 cup bean sprouts
1/2 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
12 egg roll wrappers
Cooking spray
Directions
Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with cooking spray.
In a large skillet, heat the vegetable oil over medium-high heat. Add coleslaw mix, shredded carrots, and bean sprouts, and cook until they start to soften, about 5 minutes.
Add the ground ginger and minced garlic to the skillet and cook for another 2 minutes until fragrant.
Stir in soy sauce and hoisin sauce, mixing well. Remove from heat and let the filling cool slightly.
Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling near one corner of the wrapper.
Fold the corner closest to the filling over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edges.
Place the egg rolls seam side down on the prepared sheet pan. Lightly spray the tops with cooking spray to help them crisp up.
Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy, flipping them halfway through the cooking time.
Let the egg rolls cool for a few minutes before serving.
Variations & Tips
For a vegetarian version, you can substitute the soy sauce and hoisin sauce with vegan alternatives. You can also experiment with different fillings like ground chicken, shrimp, or tofu. If you prefer a spicier flavor, add a teaspoon of sriracha to the filling mixture. Remember to always adjust the seasoning to your taste!