Baked Egg Rolls

Name: Baked Egg Rolls
Ingredients: 13 cup vegetable oil, divided; 12 lb ground pork; 1 12 cups finely chopped napa cabbage; 1 (8 ounce) can water chestnuts, drained and chopped; 12 cup chopped green onion; 2 tablespoons soy sauce; 2 teaspoons minced fresh gingerroot; 2 teaspoons minced garlic (4 medium cloves); 2 teaspoons sesame oil; 12 egg roll wraps; 1 cup sweet and sour sauce

11 ingredients

13 steps

Ingredients

13 cup vegetable oil, divided
12 lb ground pork
1 12 cups finely chopped napa cabbage
1 (8 ounce) can water chestnuts, drained and chopped
12 cup chopped green onion
2 tablespoons soy sauce
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic (4 medium cloves)
2 teaspoons sesame oil
12 egg roll wraps
1 cup sweet and sour sauce

Directions

1

Preheat oven to 400.
2

Brush baking sheet with 2 teaspoons vegetable oil.
3

Combine ground pork, cabbage, water chestnuts, green onions, soy sauce, gingerroot, garlic and sesame oil in a medium bowl; mix until well blended.
4

Place egg roll wrappers on work surface.
5

Place 1/4 cup filling in corner of each wrapper.
6

Fold bottom corner up over filling.
7

Fold each side towards center.
8

Continue rolling to completely enclose filling.
9

Place egg rolls, seam side down, on prepared baking sheet.
10

Brush egg rolls generously with remaining oil.
11

Bake egg rolls until browned, 18 to 22 minutes.
12

Remove from baking sheet; place on paper towels to drain.
13

Serve egg rolls with sweet and sour sauce.