Baked Breakfast Egg Rolls
3 large eggs
1 tablespoon vegetable oil
2 scallions, white and green parts, thinly sliced on a diagonal
¼ cup grated carrot
¼ cup finely chopped mushrooms (optional)
½ teaspoon minced fresh ginger
½ teaspoon minced garlic
¼ teaspoon red chili flakes
1 cup cooked chicken or pork, finely chopped
¼ cup hoisin sauce (oriental section of grocery store)
1 cup cooked brown (or white) rice
8 – 10 Egg Roll Wrappers (produce section of grocery store)
Egg Wash (1 egg beaten with 1 tablespoon water)
Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
In a small sauté pan, scramble 3 eggs with 2 tablespoons of water, set aside.
Over medium heat, in a medium sauté pan, heat oil, add scallions, carrots, mushrooms, ginger, garlic and chili pepper flakes. Saute until carrots have softened, but not brown, approximately 5 minutes.
Add chicken or pork and heat for 2 – 3 minutes. Add hoisin sauce, stir well and heat for 1 – 2 minutes longer. Remove from heat and cool slightly.
Place an egg roll wrapper on a cooking board with a corner pointing towards you. With a finger, wet the outer edges of wrapper. About a third of the way up wrapper, put a small portion of egg, meat mixture and rice. Pull corner closet to you, up and over the mixture, fold in the sides and continue to roll, ending with the final point facing downward on the baking sheet.
Finish preparing all the rolls, place on baking sheet and brush each with egg wash. Bake for 20 to 25 minutes until golden brown.
Serve with Hot Mustard Sauce or a Sweet Chili Sauce.