We had Chinese food occasionally before the boys had alpha-gal, but choose to avoid it now due to the risk of cross contamination. The egg rolls were always my favorite part of the meal and in a moment of missing them recently, I just decided to make my own. These are super healthy as they are baked instead of deep fried. They are so full of fresh veggies that we don’t miss the meat, but feel free to add shredded chicken or turkey if you prefer. Serve with fried rice and the dipping sauce of your choice and now you have a little bit of Chinese food back on the menu!
1 medium zucchini, shredded
1 medium summer squash, shredded
3 carrots, shredded
1 bag of broccoli slaw
3 green onions (tops included), finely chopped
1/2 teaspoon ginger
3 tablespoons oyster sauce (available in the Asian food section of most grocery stores)
1 package egg roll wraps (I use Nasoya)
Plum or other dipping sauce
In a NON-STICK pan, stir fry the zucchini, summer squash, and carrots over medium high heat until tender. (I do not use olive oil or cooking spray as the veggies are wet enough to keep them from sticking to the pan. If you do not have a non-stick pan, heat 1-2 tablespoons of olive oil in the pan first and then add the veggies.) Add the broccoli slaw and green onions cook until tender. Next, add the ginger and oyster sauce and cook and stir until well combined. If you have time, let this mixture cool slightly. If not, just keep going!
Use 2 tablespoons filling for each egg roll. Start with the egg roll wrapper in the shape of a diamond (one corner pointing towards you) and spread filling across the middle. Fold bottom corner snugly over the filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap. Heat oven to 400 degrees. Cover a cookie sheet with foil and spray with non-stick cooking spray. Brush the tops of the egg rolls with olive oil and bake until golden brown, about 10-12 minutes. Serve with dipping sauce and fried rice.