Find the recipe for these vegetable egg rolls here: For the Love of Cooking » Baked Vegetable Egg Rolls. The only thing I did differently was to use Napa cabbage instead of savoy.
It looked too easy, but I really didn’t want to get into frying egg rolls, if for no other reason than the mess of frying. They were great alongside the Mongolian Pheasant of the previous post, crunchy and full of vegetables. Since the pheasant dish was sweet, I made a lighter dipping sauce (below), more like one for dumplings.
Now I’m thinking of other things to bake in those egg roll wrappers.
Recipes for dumpling dipping sauce vary—some use rice vinegar, some don’t; some use sesame oil, some don’t. But they all use soy sauce. I made my dipping sauce in the same proportions as I would if using with dumplings, a small bowl of it that was about a cup of liquid:
1/2 cup soy sauce
1/4 cup rice vinegar, unsweetened and unseasoned
2 teaspoons white sugar
1 teaspoon ginger, grated
1 clove garlic, grated
1 sliced green onion
Optional: a teaspoon of hot sauce and a little water (I did not add these)
Stir until the sugar is dissolved and set aside. If making ahead, add the onions just before serving.