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    You are in: Home / Community Forums / Food Photos Forum / Baked Egg Rolls and Egg Drop Soup
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    Baked Egg Rolls and Egg Drop Soup

    Sun Sep 01, 2013 5:53 am Groupie
    They came out good. I baked them and they were totally vegetarian. For my personal taste, I should of cut back on the hoisin a bit. But my friends said they were perfect; served with duck sauce and spicy hot mustard. The last time I made them, I got the wrappers from an Asian market. I like them better. I know it is just a wrapper, but there was a difference. Very good for a baked egg roll. Trying to make something a bit healthier.

    The filling was slaw mix, bean sprouts, water chestnuts, scallions, fresh ginger, garlic, oyster sauce, hoisin, soy, and sesame oil.

    Egg drop soup; and, fresh cantaloupe.

    Bonnie G #2
    Sun Sep 01, 2013 10:18 am Groupie
    Oh my, those are ALL so pretty and look so good; I've never been able to make egg roles OR a good egg drop soup and both of those look awesome
    Sun Sep 01, 2013 10:24 am
    Forum Host
    Oh my goodness SC those egg rolls are so fantastic. The open one showing all those match stick veggies is just out of this world and by baking they are both healthier and easier to photograph.

    I love egg drop soup and now you have me wanting some.
    Sun Sep 01, 2013 12:12 pm
    Forum Host
    Oh, wow, what wonderful food photos!! Is there a recipe somewhere? It looks scrumptious!!! Love it! Want it! icon_biggrin.gif
    Tue Sep 03, 2013 12:27 pm Groupie
    Oh Man! I want some!!!!!!!!!!!!!!!!!!!! icon_biggrin.gif
    Tue Sep 03, 2013 11:39 pm Groupie

    have you ever used the cellophane noodles in the rolls? I do, and I love the look and taste.
    Tue Sep 03, 2013 11:40 pm Groupie
    duh on tired mom here.

    how do you bake them???
    Tue Sep 10, 2013 8:49 am Groupie
    Sorry, catching up guys. NO notifications for some time; so, trying to catch up. Apologies.

    Thx for all the nice comments; it was really much easier than I thought; and yes, egg drop soup is a favorite. Why I don't make it more, I'm not sure.

    The Egg Rolls ... Charmie's recipe was the start of it. They are great as is, but I wanted more flavor. So, I started playing around.

    I added bean sprouts, water chestnuts, hoisin, oyster sauce, ginger, etc. And, I came up with these. Yes, I can post the recipe; and plan too. I was really waiting until all the bugs got fixed. I still have many issues. But, yes, I will post.

    What I like, is that they are baked.

    Amber, yes, I have used the cellophane noodles, and they are ok, but I prefer the bean sprouts with cabbage; but, that is just my taste.

    Baking ...
    I bake them on a grate which I set on a sheet pan. This way, they brown underneath rather than sitting directly on the pan.
    I used my atomizer to give a very light spray of canola oil on the egg roll skins. Too heavy, and they can get greasy.
    Bonnie G #2
    Tue Sep 10, 2013 10:14 am Groupie
    Let us know when you post the recipe - they look so good
    Tue Sep 10, 2013 9:20 pm Groupie
    I will, and thx. Not bad for a baked version. I still love the fried; but these are really good; and so much easier; healthier too.

    They also freeze well. Freeze before baking. Then, thaw 1/2 way, add to a rack over a sheet pan. They work great they way.

    The recipe makes approx 14; but, between my friend and me ... they were gone in 3 days, lol.
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