Baked Egg Rolls

By lynnieb93

Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven.

Ingredients

• 1 1lb lb(454 g) (454 g) lean ground pork
• 3 green onions , chopped3 3green oniongreen onions, chopped
• 2 minced cloves of garlic 2 2minced cloves of garlic
• 1 carrot , grated1 1carrotcarrots, grated
• 1/2 cup chopped water chestnuts 1/2 1/2cup cup(125 mL) (125 mL) chopped water chestnutwater chestnuts
• 2 tbsp soy sauce 2 2tbsp tbsp(25 mL) (25 mL) soy sauce
• 1 tbsp cornstarch 1 1tbsp tbsp(15 mL) (15 mL) cornstarch
• 1 tsp sesame oil 1 1tsp tsp(5 mL) (5 mL) sesame oil
• 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
• 12 large (5 1/2 inch/13 cm) egg roll wrappers 12 12large (5 1/2 inch/13 cm) large (5 1/2 inch/13 cm)egg roll wrappers
• 1 tsp vegetable oil 1 1tsp tsp(5 mL) (5 mL) vegetable oil

Preparation

Step 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, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes.

In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.

Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.

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.
Additional Information:

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Tip: Fresh egg roll wrappers are available in the produce section of the supermarket.

Serve with: Plum Sauce and Salad