So, rummaging through the freezer were a package of egg roll wrappers. Normally, I make egg rolls with a coleslaw mix (cabbage {green and purple} and carrots) and sometimes I throw in ground beef and/or turkey.
This day, I had none of these ingredients!
What I did have was an eggplant, a bunch of green onions and a bag of snack size carrots!
They were a hit!
For a dozen egg rolls :
1eggplant
1 1/2 cup shredded carrots
1 bunch of green onions (about 5 or 6 onions)
1 1/2 to 2 (you can add more, to taste) tablespoons of soy sauce
1 to 11/2 teaspoon of garlic powder
12 egg roll wrappers
Pam or other cooking spray of your choice
Preheat oven to 350
1. Dice the eggplant and green onions
2. Shred the carrots
3. Saute the eggplant, carrots and onions
4. Add the soy sauce and garlic powder
6. Line a baking sheet with parchment paper and spray (generously with cooking spray)
5. Spoon about 2-3 tablespoons of the eggplant mixture onto an egg roll wrapper
6. Roll the wrapper (like a burrito)
7. Line up filled and rolled egg rolls onto baking sheet
8. Once all egg rolls are on baking sheet spray the egg rolls with cooking spray
9. Bake in oven for 7-8 minutes, then flip egg rolls and bake for another 7-8 minutes until both sides are golden brown and egg rolls are crispy
10. Serve with your favorite sweet and sour sauce and enjoy!
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