Recipe by mpdmom
Wanted eggrolls for dinner and threw this together at the last minute. My children thought they were great and they are light without having too much cabbage in them.
Top Review by Julie F
I just used shrimp in these and omitted the pork. The filling was fabulous! I cheated and used a bag of coleslaw mix rather than shredding my own cabbage. I thought the seasonings were perfect and the cooking method gave the filling just the right consistency. My kids thought they were fabulous baked. I cooked them at 425 for 12 minutes for the first batch. The second batch I cooked about 14 minutes - turning after 7 minutes. I personally missed the light crispness that frying gives the egg rolls. They ARE healthier, easier, etc... this was and since my family enjoyed them I will be making them again. One note - I think 1 tablespoon of pepper must be a mistake. I used less than 1 teaspoon and they had a good bite to them. I think 1 tablespoon would be overpowering. Thanks for sharing!
- 1 1⁄2 lbs pork loin
- 1⁄2 lb cooked shrimp, chopped
- 1 bunch green onion, chopped
- 4 cups napa cabbage, shredded
- 1 cup water chestnut, chopped
- 2 (16 ounce) packages egg roll wraps
- 1⁄4 cup chicken broth
- 1⁄4 cup low sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger, grated
- 1 tablespoon ground black pepper
Directions See How It's Made
- Brown pork.
- mix with next 4 ingredients.
- in separate bowl mix chicken broth, soy sauce, sesame oil, ginger and pepper.
- pour over pork mixture and mix well.
- put appproximately 1/4 cup on each egg roll wrapper and roll.
- these can either be fryed or brush lightly with oil and bake in oven till brown and crisply.