I made egg rolls for the first time a few weeks ago and they turned out AMAZING. However, I will have to find a new sauce with which to eat them because sweet and sour sauce just has too much salt (I’ve been cutting out processed food and I can taste the salt in SO MANY things now). Since I had a package of egg roll wraps left over I decided to do something else with them and came up with this. They make the perfect appetizer.
Ingredients:
4 egg roll wraps
2/3 cup feta cheese
1 small tomato, chopped
1/2 cup chives. chopped
salt to taste
Garlic Oil:
2 garlic cloves, chopped
2 tbsp olive oil
NOTE: 1 clove of garlic for every tablespoon of olive oil.
I wanted to make enough garlic oil to fill this glass container so I minced 8 cloves of garlic into 8 tablespoons of olive oil. I like this container because it’s small and has a wide enough mouth for my sauce brush. I wouldn’t advise making more than this as I’ve read garlic oil isn’t made to last. NOTE: I recommend chopping the garlic instead of mincing it (if you want it to keep for more than a week) in order to cut down on the particles that will remain in your oil after cooking. The particles may cause botulism and that’s just no good.
I like to put a little oil in my pan before adding my garlic just to get it started, then I add the rest of my oil. If you are cooking per the recipe I provided you can go ahead and add it all at once. Over medium heat, cook your oil and garlic until the garlic starts to brown. Be quick. Once it starts to brown it will brown quickly even once you remove it from the heat. I suggest having the next step set up and ready to go before you start cooking your garlic. If you don’t plan on putting your oil in a container, have your egg roll wraps cut and laid out so that you can brush on your garlic oil as soon as the garlic begins to brown.
Pour your oil into your container with a sieve. It may be helpful to use a spoon to scoop the oil. I lost a bit in the process while trying to pour directly from my frying pan. I set this aside to cool while I prepared my egg roll wraps.
Lay 4 egg roll wraps on top of each other and cut them into squares.
Chop your chives and tomatoes.
Tip: Brush a thin layer of oil on a non stick baking sheet. I find it easier to brush on my garlic oil when my egg roll wraps aren’t sliding all over the place. Then brush another thin layer over your egg roll squares. Try to keep it even as well. The outer edges will bake faster and if you have too much oil they will burn before the center of your cracker can even get a little crispy. Sprinkle on a little salt and add your chives.
Preheat your oven to 300 degrees and bake for 11-13 minutes. It’s okay to walk away for the first 5 minutes, but don’t stray too far. They can turn on you quickly!
Let them cool, then top with tomatoes and feta cheese.
See? The hardest part of this was waiting for the egg rolls to bake. You can eat these without the tomatoes and feta OR you can sprinkle with Parmesan cheese along with the chives. I suggest cutting them smaller if you aren’t going to top them with anything. They’d make a great dipping chip. Just saying.
Full Recipe:
Ingredients
4 egg roll wraps
2/3 cup feta cheese
1 small tomato, chopped
1/2 cup chives. chopped
salt to taste
Garlic Oil
2 garlic cloves, chopped
2 tbsp olive oil
NOTE: 1 clove of garlic for every tablespoon of olive oil
1. Chop tomato and chives. Set aside.
2. Cut 4 egg roll wraps into 4 squares. Set aside.
3. Chop garlic.
4. Over medium heat, sauté garlic in oil until it just begins to brown. Remove from heat.
5. Lay egg roll squares onto lightly oiled, non stick baking sheet and brush squares with oil. Sprinkle with salt and top with chives.
6. Bake in oven preheated to 300 for 11-13 minutes. Watch them as the can quickly burn.
7. Let cool, then top with tomatoes and cheese. Serve.
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Tonie Irish 