Baked Egg Rolls

Total Time
40mins
Prep
10 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  1. 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.
  2. Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
  3. In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
  4. Place egg roll wrapper on work surface and brush with water.
  5. Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
  6. Pull bottom edge over the filling and roll up, pinching ends to seal.
  7. 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.