1/4 cup sliced water chestnuts, drained and chopped
1 cup frozen, shelled edamame, thawed
2 Tbs. finely chopped roasted peanuts
1/2 tsp. dark sesame oil
26 won ton skins
1 large egg, lightly beaten
2 Tbs. powdered yellow mustard
1 Tbs. water
1 tsp. honey or rice syrup
1 tsp. rice vinegar
To make Egg Rolls- Whisk soy sauce, vinegar and 1 tsp. cornstarch in bowl to blend; set aside.
To make Hot Mustard Sauce- Whisk all ingredients in bowl to blend, and transfer to dipping bowls.
Warm large nonstick skillet over medium-high heat; coat with cooking spray. Add cabbage and carrots; cook, stirring, until cabbage is softened, 3 to 4 minutes. Add garlic, ginger, water chestnuts, edamame, peanuts and oil, stirring just until heated, about 1 minute. Add cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes. Transfer to plate; cover, and chill about 20 minutes to slightly cool.
To assemble Egg Rolls- Place several won ton skins on work surface, with a corner of each facing you (in diamond shape). Brush top corner of each with egg. Put 1 Tbs. filling in center of each; fold bottom corner, then both side corners over filling, and roll up. Place egg rolls on baking sheet dusted with cornstarch, and cover loosely with plastic as you go.
Preheat oven to 425F. Put second baking sheet in oven for 2 minutes. Remove it, coat with cooking spray then quickly put egg rolls on it. Spray rolls, and return to hot oven. Bake 10 minutes, flip rolls and bake 10 minutes more, or until golden brown. Serve with mustard sauce.
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