Love egg rolls but don't want to have to deep fry them? These bake up crispy and delicious. Serve them with plum sauce or sweet and sour for dipping, with a soba noodle salad for a light lunch or even tucked into a lunch box as they are great cold. You can even freeze some to cook up another day and use them as an after school snack.
Ingredients:
1 lb (500 g) lean ground pork
3 green onions, sliced
2 cloves garlic, minced
1 carrot, grated
1/2 cup water chestnuts, chopped
1/3 cup bamboo shoots, chopped
2 tbsp soy sauce
1 tbsp corn starch
1 tsp sesame oil
1/2 tsp pepper
12 large egg roll wrappers (fresh)
1 tsp vegetable oil
Saute pork in a skillet until no longer pink. Add the onions, garlic, carrot, water chestnuts, and bamboo shoots. Cook until pork is cooked through and veggies are soft. Remove from heat and set aside to cool for about 3 minutes.
Meanwhile, in a small bowl combine the soy sauce, 1 tbsp water, cornstarch, sesame oil, and pepper. Whisk with a fork. Once the pork mixture has cooled a little, pour the soy sauce mixture over top and mix gently to coat the meat.
Open your package of egg roll wrappers and peel one off. Cover exposed wrappers with a damp paper towel. Lay the wrapper on the counter in front of you and brush the edges with water. Spoon about 3 tbsp filling in the middle of the wrapper.
Fold the right and left sides in towards the middle like a book. Then, take the wrapper side that is closest to you and tuck over the filling, continuing to roll away from yourself. It's like rolling up a burrito!
Place finished egg rolls seam side down on a cookie sheet and cover with a damp paper towel. When you have finished using all the filling, brush the rolls with vegetable oil and bake in a 375 F oven for about 18 minutes or until golden and crispy.
To make ahead: Place the egg rolls onto a cookie sheet and freeze until firm. Place into a ziplock bag. When you want to cook them, place onto a baking sheet and bake at 375 F from frozen for about 20 minutes, or until golden, crispy, and hot in the middle.
Adapted from Canadian Living
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