Chicken and Vegetable Baked Egg Rolls Freezer Meal| Feeding a Large Family
If your family enjoys Chinese food then you’ll love this homecooked treat! These Chicken & Vegetable Baked Egg Rolls are delightful for the whole family. This is a large family recipe that makes about 60 egg rolls.
2 8-oz cans water chestnuts
2 14-oz cans bean sprouts
8 cups shredded carrots (I cheated and brought to “matchstick “bags of carrots to save myself a few minutes)
4 cups chopped celery
4 cups chopped green onions
4 tbsp minced garlic
6 cups precooked shredded chicken
5 tbsp cornstarch
5 tbsp soy sauce
5 tbsp Sesame oil
2 tbsp ginger paste (or powder)
5 tbs water
2 tbs olive oil
Egg Roll Wrappers (60 total – I was able to include these with my Walmart grocery order)
In a large pot or dutch oven combine 2 cans water chestnuts, 2 cans bean sprouts, 8 cups shredded carrots, 4 cups chopped celery, 4 cups chopped green onions, and 4 tbs minced garlic. Cook until above-listed ingredients are softened, then mix in precooked shredded chicken.
In a separate mixing bowl whisk together 5 tbsp cornstarch, 5 tbsp soy sauce, 5 tbsp Sesame oil, 2 tbsp ginger paste (or powder), 5 tbsp water, and 2 tbsp olive oil.
Once step 2 is completely mixed add to chicken and vegetable pot, bring to gentle boil and stirring often.
Fill each egg roll wrapper with about 2 tablespoons of the completed chicken and vegetable mixture. Wrap gently and place on non-stick sprayed baking sheet.
Preheat oven to 415 degrees. Bake egg rolls for 15 to 20 minutes, until brown and crispy.
FREEZER MEAL DIRECTIONS
Fill gallon freezer bag with baked egg rolls. Mark date on freezer bag.
To reheat just place the desired amount of frozen egg rolls on a microwave-safe plate and warm until heated. Or place frozen egg rolls on baking pan and place in oven at 350 degrees for 5-7 minutes or until heated through.