I hope you had a great weekend! We enjoyed crazy warm January temps and took in Disney on Ice – Dare to Dream yesterday. I’m happy to say that I did NOT need to poke my eyes out. It was really a good show! And the kids had a blast. That’s all that matters, right. It definitely was a marvelous weekend.
In keeping with my promise to update some of my old recipes from my early blogging days, I’ve got another good recipe for you. This recipe first appeared on HFM almost three years ago to the date (that’s why you’ll see the old comments below). Since then, Baked Broccoli Slaw Egg Rolls make it on my meal planning list at least twice a month. They are so easy to make and taste so good.
Broccoli slaw has become a favorite of mine over the years. The possibilities of what to do with it are endless. It’s an easy filler for fish tacos. You can bake it, dose it with marinara and nutritional yeast or eat it plain like my little guy. He likes to pretend he’s eating sticks.
One day it dawned on me that I could easily make healthier egg rolls with broccoli slaw. This has become a family favorite. In fact, this is one of Ron’s specialties. He’s got some serious rolling skills! We like them with just the slaw but meat or tofu can be added if desired.
- Teriyaki sauce:
- ½ C soy sauce
- ¼ C brown sugar
- ¼ C Mirin rice wine
- 1 T fresh ginger or ½ tsp ground ginger
- Egg Rolls:
- 3T Olive Oil
- 1 Package of Broccoli Slaw
- Homemade teriyaki sauce
- Egg Roll Wrappers
- Preheat oven to 400 degrees.
- To make Teriyaki Sauce:
- Combine soy sauce, brown sugar and Mirin rice wine in small sauce pan over medium/high heat.
- Bring to a boil and continue cooking until the sugar is completely dissolved.
- Remove from heat and add grated or ground ginger.
- In separate skillet, heat 2 Tbsp of olive oil over medium/high heat.
- Add broccoli slaw and stir fry till tender.
- Add enough homemade Teriyaki sauce to taste.
- To make the eggrolls:
- Take one eggroll wrapper and place on a cutting board or plate.
- Spoon about 3 Tbsp of the filling into the middle on a diagonal.
- Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the egg roll tightly, sealing with the final corner.
- Place seam side down on a sheet pan lined with parchment paper. Repeat until all of the filling is gone.
- Lightly brush the egg rolls with the remaining olive oil.
- Bake at 400 for 15 minutes, until browned and crisp.
The rolls come out crunchy, crispy and full of flavor. You definitely don’t miss the frying. Who wants that anyway?
The recipe for the Teriyaki sauce makes quite a bit. It can be used as a dipping sauce or save it for another dish. The rolls are good as a main course or sometimes we have them as an appetizer or side to Peanut Veggie or Chicken Stir Fry. Either way, they get devoured in a hurry!
With the Super Bowl coming up this weekend, this would be the perfect recipe for your Game Day party. I’m not too excited for the game this year because none of my teams are in it. I’m watching for the commercials. And the party food of course.
Will you be watching the Super Bowl?
What’s your favorite appetizer?