St. Louis seems to be one of a few cities in the epicenter of (hashtag) snowmageddon right now. We received about 10 inches yesterday (which in turn declared it the laziest Sunday ever) and overnight, temperatures turned bitterly cold. This afternoon, our high peaked at a whopping -1 and with the combined snow and cold temps, the entire city shut down.
(photo from instagram) Both Matt and I are home from work (as is most of the surrounding area) and though the poor guy had to do a bit of shoveling (we would like to leave the house at some point), we’ve been sure to spend the day cuddled up in two pairs of socks (each) and warm mugs of tea with honey all around.
That is, except for the time I spent making these baked egg rolls. Which was pretty much the best decision of the day (besides the double socks, of course). We felt way too guilty to order Chinese delivery on a day like today (they were probably closed anyway), so I made our own Asian-inspired snack.
These baked egg rolls are an awesome detox alternative to their cousins, fried egg rolls (obviously). Adapted from White on Rice Couple’s new book Bountiful (which I wrote about in a recent From Book to Blog post), the original recipe used the same concept – chicken and kale. I added onto their recipe with a few extra ingredients and baked instead of fried. You know you’re trying to eat more greens, right? Surround them in an egg roll wrapper and dip away!
- 1 pounds precooked chicken breast (poached, roasted, baked...your choice!), shredded
- 1 bunch kale (about 1/2 pound), ribs and stems removed, leaves chopped into 1/2-inch pieces
- 1 bunch scallions, thinly sliced
- 2 carrots, shredded or thinly sliced (matchstick size)
- 1 egg
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 3 cloves garlic, finely minced
- Juice from 1/2 lime
- About 24 egg roll wrappers
- Egg white, for sealing wrappers
- 1/4 cup olive or vegetable oil, for brushing
- Soy, hoisin, sriracha, or your dipping sauce of choice
- In a large bowl, combine the chicken, kale, onion, carrots, egg, sugar, soy sauce, garlic and lime juice. Toss to mix well, then set aside to marinate until oven is preheated.
- Preheat oven to 450 degrees. Place egg roll wrappers on an open work surface, keeping an egg white with brush nearby. Prep a wire rack over a baking pan (or use parchment paper to line). Spray rack with nonstick spray. When oven is preheated, begin rolling the egg rolls.
- Place one wrapper at a time on your surface and spoon about 2 tablespoons of filling onto the lower third of the wrapper. Begin rolling from the bottom, making sure the filling is tightly rolled, and fold in the sides as you go. Brush the top edge of the wrapper with egg white then roll closed to seal. Set the finished rolls onto the wire rack or baking pan.
- Bake rolls for 15-20 minutes or until golden brown. If using parchment instead of a wire rack, flip egg rolls halfway through. Serve warm, sliced diagonally, with dipping sauce of your choice.
I wanted to do a tutorial on rolling a proper egg roll but was unsure if mine were proper enough, so please check out the tutorial at Dashing Dish (which is the one I used to help my rolling skills).
One important note – when filling each egg roll, use about two tablespoons, but always err on the side of less is more. If they’re too full, they won’t roll or seal properly and will tear.
These baked egg rolls were an enticing snack (or for us on this lazy snow day, lunch!) dipped in sriracha and soy sauce. Experiment with your dips – there are a lot of great recipes for dipping sauces out there. The more dip options, the better.
So tell me, what’s your favorite snow day snack? Do you order out or kick back in the kitchen and make your own?