December 5
Cooking Class: Baked Egg Rolls
Appetizer, Recipes
1 comments
Egg rolls are a staple take-out food, but as we have discussed they are usually made with inferior ingredients and fried in inflammatory oils.
Making your own is simple and you can add in whatever you like! Since these are baked, not fried, no worry about those bad oils!
If you are gluten-free, you can always have the filling on its own without a wrapper -- that's how I do it! (The wrappers are found refrigerated usually in the produce section of the grocery store. Nasoya brand is my favorite.)
Mrs. Dornberg
About the author
Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.
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I made egg rolls last night and they turned out great!