I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine.
- 1 lb ground lean pork (or ground chicken or turkey)
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1⁄2 cup water chestnut, chopped
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1⁄2 teaspoon pepper
- 12 egg roll wraps, large size - 5 1/2-inch
- 1 teaspoon vegetable oil
- Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
- Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
- In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
- Place egg roll wrapper on work surface and brush with water.
- Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
- Pull bottom edge over the filling and roll up, pinching ends to seal.
- Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.
We haven't made any other kind of egg roll since we tried this years ago. You can vary the ingredients, but it always turns out wonderfully.
I used my own recipe but tried your method for brushing the egg rolls with oil then baking instead of shallow frying, which always puts me off making egg rolls. It worked out great and I'll be using your method from now on. More egg rolls for me!
I have never made egg rolls. These are super easy. They bake up nice and crisp. I used 1/2 pound of ground turkey and added in bean sprouts. My yield was 10 nice size egg rolls. They were cooked for 20 minutes and then turned over allowing the other side to crisp. These were served with Chinese Hot Mustard.