Around the World Potluck Recipe Book

3. Place 2-3 tablespoons of filling mixture slightly off center in the egg roll wrapper (click here
to see a beautiful photo tutorial). Tuck the nearest corner around the filling. Then bring the
two short corners in toward the center.
4. Brush the remaining corner with the beaten egg. Then roll the egg roll tightly, sealing the
wrapper with the egg washed corner. Repeat with remaining wrappers and filling.
5. At this point, the egg rolls can be frozen. Place the egg rolls in a single layer in a freezer bag
and freeze until ready to use.
6. Or, the egg rolls can be baked immediately. To bake, brush the egg rolls with the remaining
beaten egg or spray with non-stick spray (note that the egg wash with give the egg rolls a nicer
golden color and too much spray can make a greasy egg roll). Preheat
7. the oven to 400 degrees F and bake for 15 minutes (up to 20 if frozen) or until golden brown.
Serve with sweet & sour sauce.
8. Makes approximately 21 mini egg rolls
*instead of using napa cabbage, I use a bag of coleslaw already shredded. If there isn’t a lot
of carrot in it, I add more.
Food From Around the World Recipe Book – Goodmans 2016 Potluck