Baked Egg Rolls

16 ingredients
4 steps

Ingredients

  • 1 lb ground lean pork
  • 3 green onions, chopped
  • 3 minced garlic cloves
  • 1 cup bean sprouts
  • 1 carrot, grated
  • 1/2 cup chopped water chestnut
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon pepper
  • 12 large egg roll wraps
  • 1 teaspoon vegetable oil
  • Serve with
  • plum sauce
  • sweet chili sauce

Directions

  1. 1
    In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes.
  2. 2
    In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
  3. 3
    Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
  4. 4
    Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.

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