Oh, for the love of take-out. Everyone indulges. Then everyone regrets it. We try our very best to not pick up the phone and order our ready in ten minute-sodium packed-water retaining dishes that we so enjoy. With our constant efforts in creating recipes to replace the stuff that isn’t actually so great after all, we have been hitting some home runs. We have a few recipes to share with you, but these egg rolls got pumped straight to the top of the list. For anyone who is looking for healthier version of their take out favorites – hold the phone, these egg rolls will be sure to satisfy. This recipe was created by Bobby Dean, yes, the butter queen’s son. His show, “Not My Mama’s Meals” is beyond worth watching. He takes recipes of his mothers, and creates recipes of his own, completely cutting the calories, and pumping up the nutritional value. His take on take out food is quite like ours. I knew these egg rolls would be a perfect rotation in our house. Make these ASAP! They will not disappoint, they will only leave you wanting more.
- 1 package of egg roll wrappers
- non-stick cooking spray
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp toasted sesame oil
- 1 Tbsp fresh ginger, grated
- 1 Tbsp hoisin sauce (look for one with the lowest sodium)
- 1 clove of garlic, grated
- pinch of crushed red pepper flakes
- 3 green onion, chopped
- 1 1/2 cup organic broccoli slaw
- 1 1/2 cup shredded or julienned organic sweet potato ( 2 large )
- 2 Tbsp canola oil
In a mason jar, or small bowl, whisk together the soy sauce, sesame oil, hoisin, ginger, garlic, crushed rep pepper flakes, and green onion. Set aside.
Wash and peel two large sweet potatoes. Shred both, or you can cut julienned slices. Easiest way is to cut circular disks ( 1/4 thick ) and then slice each circle into tiny sticks. You want the sweet potato sticks to be similar in size to the broccoli slaw.
Next, heat a skillet with 2 tablespoons of canola oil on medium high heat. Add in the broccoli slaw and sweet potato sticks. Heat until vegetables begin to soften, about 3 minutes. Pour in the sauce you made earlier, stir together, and let the vegetables continue to wilt down for another 4-5 minutes. Take everything out of the pot, and put into a bowl to cool slightly.
Pre heat the oven to 350* Line two cookie sheets with foil, and spray with non stick cooking spray
Put 1/4 cup of water into a bowl, and keep it on the side for wetting the egg roll wrappers. Take one egg roll wrapper at a time, and place it on a clean surface with one corner pointing towards you (like a diamond). Gently trace the just edges of the egg roll wrapper with the water, it will help the egg roll stick together. Spoon 1/4 of the filling onto the bottom half of the egg roll wrapper. Fold the corner nearest to you over the filling, roll once, than fold both sides over the middle and continue to roll until the point furthest from you is on the bottom. Place each egg roll onto a baking sheet, seam side down, lined with foil, and sprayed with non stick cooking spray. Spray the tops of all the egg rolls with non stick spray as well. Bake at 350* for 12-15 minutes, turning once, until they are slightly golden brown.
**Bobby Dean’s recipe included a dipping sauce (soy sauce/lime juice…) I did not think it was needed at all, because the rolls we’re packed with flavor. The link is included, so the decision is yours !