Healthy Asian BBQ Egg Rolls!

So I love the new "Asian Fusion" movement and I love attempting to cook Chinese food.  This is a recipe I created the other day with some of my Asian bbq taco leftovers.  (I tried to make soft tacos out of egg roll wrappers...I don't suggest doing that).

Let us begin.  Go to the store and buy a rotisserie turkey breast or whole chicken.  I used left over chicken from my tacos and then turkey. This made tons...you can use lots of meat in the egg rolls or you can save the left overs for a stir fry or whatever you please.

Ingredients:
Rotisserie turkey or chicken
Bag of cole slaw mix (no use for the dressing, so try to get one that doesn't include dressing)
Egg roll wrappers (found in the produce area typically.  You do NOT want the kind in the chinese food isle, those are for cold spring rolls)
Hoisin Sauce
Soy sauce
Sesame Oil
Sriracha *********** (Be very careful with this, it is incredibly hot!! Like, one light squeeze from the bottle makes something super hot...so be careful adding this to anything)
Rice wine vinegar
Scallions
Ginger
Garlic
Salt and pepper

Rotisserie Turkey Breast

 Remove the skin from your meat and shred the meat into a bowl with the cabbage cole slaw mix. Cut up about 3 small scallions and toss them in with the meat and cabbage.  Add salt and pepper.
Mix together hoisin, soy, sesame oil, rice wine vinegar and sriracha in a separate small bowl (REMEMBER Sriracha is so very hot, I would say put in 3 drops...see how you feel about it and then add more if you need to).  I typically make a large amount of this sauce because I use it as a lo mien sauce, stir fry sauce and I add a few items and simmer it as the dipping sauce for these rolls.

Pour the sauce over the meat and cabbage.  Do not smother it with the sauce, the mixture shouldn't look like it's swimming in sauce...every piece should be completely covered with sauce. Just add small amounts until you  think it 

Cabbage and my leftover chicken

looks correct.  There is a picture of what my completed mixture looked like for reference. Oh, you should turn your oven to 350-375 right now.

Completed Mixture

Meat and Cabbage before Sauce

Now to make the egg rolls.   Fill up a small bowl with water.  You will use this water to seal the egg rolls.  Take one egg roll wrapper at a time and place it on a plate.  (I found putting it on a plate easier, but I'm sure it will work fine on a clean counter).  Place the meat mixture closer to one corner of the egg roll wrapper...kind slightly closer to you than center, if that makes sense.  If not...see picture of the first roll in the egg roll.

Roll the egg roll wrapper around the meat mixture once so that it looks like the picture here.  Then tuck the two side corners over, like you are making a burrito.  Then roll again so those side corners are sealed.

Dip your finger in the water and follow the edge of the exposed corner of the egg roll wrapper with your finger.  This will help seal the corner to the body of the egg roll. Voila!! You have a completed egg roll!!! Repeat all these steps with the remaining wrappers...or make however many you please.

 Place the completed egg rolls on a sheet pan covered with foil and lightly sprayed with non-stick spray.  When you have all your egg rolls on your pan, spray the tops with the non-stick spray. Stick those bad boys in your 350-375 pre heated oven.  Leave the egg rolls in the oven until they are golden brown, you should flip the egg rolls at least once during cooking.  I would say they will take about 20 minutes in the oven, flip them after 10 minutes.  But if your egg rolls do not look golden after 20..leave them in longer.  A raw egg roll wrapper doesn't taste delish.

Egg rolls after cooking 

Now to make the sauce.  In a small pot add a splash of olive oil and some grated ginger.  Add the sauce mixture you mixed in with the meat and cabbage.  A little goes a long way here, you are just making a dipping sauce.  If you would like to make it hotter, add a touch more sriracha.  I let a garlic clove simmer in the sauce only because I loooooove garlic.






The egg rolls can be served alone as a great appetizer.  Tonight, I decided to make a whole meal of it.  I bought the precut and frozen Asian medley veggies from the store and then added edamame and corn and sauteed them in a little olive oil, salt, pepper and garlic.  The noodles are whole wheat noodles I cooked and then tossed with sesame seeds, a touch of sesame oil and rice wine vinegar.  Feel free to serve the egg rolls  with rice or any other side you see fit.  Hope you enjoy!!!
 
Let me know if you try this out! And please excuse the pictures being all over the place...I'm trying to get the hang of this blogging thing haha!!!

P.S. Feedback always appreciated

And so it begins...

Let me begin by saying, I would not be blogging unless my dear friend Mary set up this blog and made me face my blogging fears...so I won't say thank you yet Mur (because who knows,  I might be an absolutely horrid blogger), but this is a pseudo thank you to you! And now to blog.

The name of my blog is Sans Fromage. Why?  Because I hate cheese...like, really hate it.  I don't like going to Central Market because they have a huge cheese section right by the entrance..WHAT?!? That is like torture to me...it smells so bad..I mean really people?? But that's another story.  The story is, I'm weird about food...yet somehow I have discovered a surprising talent for cooking. As a wee thing I ate pasta, rice and uh...ice cream, and that's about it, oh wait...let's not forget, large quantities of plain iceberg lettuce.  Yet somehow, a few years ago I decided that I would start experimenting in the kitchen.  I love cooking...and I like to think that I'm pretty awesome at it.  So my blog will be about my adventures in the kitchen...please, join me on my journey if you so desire.  (As we continue on this journey, I am sure more of my food weirdness will be exposed)

My goal is to post what I cook; though you must forgive me...I do not measure at all, so most of the time I will say something like "Add _____ until you think it looks/tastes right"  or "Pour some _______ over it until it looks kind of like this (some sort of picture of some concoction)"  Hopefully I will eventually learn how to measure or how to standardized what I'm saying so it will be easier to understand.

Thus ends my intro.  Hope you enjoy!!