Baked Egg Rolls

Submitted by Sweet PQ?

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 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

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.

Reviews

[etra47]

I was really pleased with this recipe. I did change a couple of things though (I can't seem to ever just follow the recipe). I added a can of bean sprouts and some Napa cabbage to the mix, and white wine and oyster sauce to the sauce ingredients. I wanted to play with the baking part, so I sprayed the rolls on each side with Pam, laid them on a rack on a cookie sheet and baked them at 425 using the convection function on my oven. Really crispy! I baked them for 30 minutes, but I think they would have been fine with a shorter bake time. The convection oven made a real difference. Thanks!

 

[Susie D]

These are the best baked egg rolls I've ever made and I will be using your techinque of brushing with a small amount of oil from now on. What I liked was the egg rolls are actually crispy after baking. The filling was enjoyed, but the crispness was stellar. To the ingredients I added fresh ginger. After rolling 6 egg rolls I realized I wouldn't have enough to use the whole pkg of wrappers so I stirred in 2 cups of thinnly shredded cabbage. I ended up with 20 egg rolls. Thank you for sharing the recipe!!! =)

 

[Kathy P.]

Baking is definitely a healthier option. I found the 20 bake time caused the inside ingredients to be too soft. The shells too crispy/sharp edges and blend. I believe cabbage is a must or broccoli slaw in filling. Fried is better but for a healthy meal this works well. Make sure you spice it up. I used chili oil and grated fresh ginger

 

[BayAreaRob]

I was underwhelmed by this recipe. I didn't care for the filling as it was too dense. Maybe adding a decent amount of shredded cabbage would help. I brushed the rolls with oil as many suggested and they came out a bit too crunchy for my taste.

 

[Barb R]

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.