I’m drowning in tissues currently from a nasty cold. It’s the kind that leaves you feeling like you were run over by a Mac truck. My hopes of it being nothing on Monday quickly turned by the afternoon. I’ve got the chills and aches. All I want to do is lay under a warm blanket and eat ice cream. I may be freezing but cold foods and drinks are the only thing that sound good.
Thankfully, I had planned ahead over the weekend in anticipation of feeling rotten so this post was all ready to go, just in case. A few weeks ago, I had Broccoli Slaw Egg Rolls on the menu for Meal Planning. A request was put in for the recipe, so here you go!
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 peanutty noodle stir fry. Either way, they get devoured in a hurry!