Enjoy these delicious baked crab and veggie egg rolls, a healthier twist on a classic appetizer.
Combine the coleslaw mix, chopped onion, soy sauce, ground ginger, garlic powder, and crab meat in a mixing bowl.
Ensure the filling is well-mixed for even flavor distribution.
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet with cooking spray.
Preheating the oven ensures even cooking of the egg rolls.
Place an egg roll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of the filling in the center.
Avoid overfilling the wrappers to prevent them from tearing.
Fold the top corner of the wrapper over the filling, then fold in the side corners. Roll tightly towards the bottom corner and seal with a dab of water.
Use water to seal the edges securely to prevent the rolls from opening during baking.
Place the rolled egg rolls seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray.
Spraying the tops with cooking spray helps achieve a golden, crispy texture.
Bake in the preheated oven for 20-25 minutes or until the egg rolls are golden brown and crispy.
Rotate the baking sheet halfway through for even browning.
Serve the baked egg rolls warm with your favorite dipping sauce.
Pair with a sweet chili or soy-based dipping sauce for added flavor.
Nutze unsere App für das beste Erlebnis
