Friday, February 25, 2011

In My Kitchen This Afternoon - Egg Rolls and Crab Rangoon (Minus The Crab)

My husband doesn't like deep-fried foods, so to make these little gems, I do the following...

EGG ROLLS

To make the egg rolls I mix shredded, cooked chicken breasts or tenders, cabbage which has been shredded, grated, or sliced very thin, grated carrots, minced green onions, ginger, light salt and black pepper. I stir-fry altogether until the vegetables are crisp tender, then fill egg-roll wrappers, brush with olive oil, and bake on a cookie sheet in a 400 degree oven until browned on both sides.

CRAB RANGOON (MINUS THE CRAB)

My son has a fish allergy so I can't use any kind of fish product (real crab or imitation) in the rangoon, so what I do, and it's quite tasty, is I simply mix a package of low-fat or fat-free cream cheese with minced green onions, onion powder, and a little garlic powder. I brush with olive oil and bake on a cookie sheet in a 400 degree oven until lightly browned and edges are crispy.

Homemade, Oven-baked Egg Rolls and Crab Rangoon (Minus The Crab)

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