Fancy or casual….Inside Out Egg Roll is a perfect appetizer!
I love Chinese food… I would eat it everyday! Tim on the other hand, is not as big a fan. I may have turned him around a little with this recipe.
One of my favorite parts of a Chinese meal is the egg roll…….crispy outside, and loaded with veggies on the inside. A little sweet and sour, or sweet chili dip and its a mouth full of heaven.
Now the sad part of the story… some cities do not have a Chinese restaurant……and making egg rolls at home is a pain in the ass…….no really its true.
All the chopping and dicing,cooking, then wrapping and filling…..yikes. Plus the frying makes them less than calorie friendly.
How about turning them inside out?? No rolling, no frying. Still a little labor involved, but it is well worth it.
I tried to reduced the labor as much as possible. Whoever invented the food processor, and then the baby food processor, has my eternal gratitude.
These machines make quick work of many cooking tasks. Don’t get me wrong, I love the process….no pun intended…….but sometimes you just need stuff done quick.
For this recipe…mincing the garlic, ginger, mushrooms, bamboo shoots, and water chestnuts would take some time. But a few whirls in the food processor…..done!
This recipe has several variations for serving. First, you can get all fancy scamancy , and make individual appetizers. A wonton chip, topped with the egg roll filling, then decorated with carrots and green onion, then topped with a drizzle of Sweet Chili Sauce (see recipe). Beautiful party fare.
Second, if you are having a casual party, just heap the filling in a decorative bowl, and serve with he wonton chips, and sauce on the side. Still decorate with the carrots and green onions…….it still needs flair.
There is also a third way to use the filling…….Egg Roll in a Bowl. Serve the filling over rice and chrunch up the chips on top. This way if you have any left overs…….lunch the next day!
Which ever way you chose to serve Inside Out Egg Rolls, its the next best thing to your favorite Chinese take out…….only you are in……lolPrint
- 1/2 pound pork sausage
- 2 ounces frozen baby shrimp, thawed and chopped, fine
- 2 cups from a bagged coleslaw mix 3 carrots, shredded
- 3 cloves garlic, minced 1 tablespoon grated fresh ginger
- 1/2 cup fresh shiitake mushrooms, minced
- 1/4 cup bamboo shoots, minced
- 1/4 cup water chestnuts, minced
- 1/2 cup bean sprouts, drained, and patted dry
- 1 tablespoon peanut oil
- 1 tablespoon Chinese Rice Wine
- 1 tablespoon Soy Sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon sesame oil
- 2 tablespoons each shredded carrots and green onions for garnish
- 1/2 – 12 ounce package of won ton wrappers
- Preheat oven to 400* Line baking sheets with parchment paper.
- Cut won ton wrappers in half and place on prepared baking sheets and spray with non stick cooking spray. Place in oven for 5-7 minutes or until golden brown.
- Remove from oven and set aside.
- Heat a wok or large sauté pan over high heat. Add peanut oil.
- Add the sausage and cook over medium high heat until no longer pink, about 5 minutes.
- Add garlic, ginger,mushrooms, bamboo shoot, and water chestnut. I used a small food processor to minced the garlic, ginger,mushrooms, bamboo shoot, and water chestnuts. Stir-fry for 2 minute or until vegetables are softened.
- Add coleslaw mix, sprouts, and shrimp, stir fry until cabbage begins to wilt, about 2 minutes.
- Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
- Remove from heat.
- I have two methods for serving:
- Place baked wonton chips on a decorative serving platter. Spoon a heaping teaspoon of egg roll mixture on each wonton. Garnish with shredded carrots and green onions. Drizzle with Chili Sauce.
- Place all of the egg roll mixture in a serving dish, and garnish with shredded carrots and green onion. Serve with wonton chips and Chili Sauce on the side.
Keywords: sausage, egg roll wrapper, shrimp, cole slaw mix mushrooms, bamboo shoots, water chestnuts, bean sprouts, soy sauce, rice vinegar, Asian, appetizer
- ½ cup water
- ½ cup vinegar
- ½ cup sugar
- 1 tablespoon sweet chili sauce
- 3 cloves fresh garlic peeled and left whole
- Combine all ingredients in a non-reactive saucepan. Stir until the sugar dissolves. Bring to a boiling and reduce by half.
- Remove garlic and cool. The sauce will thicken as it cools.
- Serve at room temperature