Monday, April 1, 2013

Baked Egg Rolls

Baked Egg Rolls

This recipe is a great alternative to deep fried egg rolls. They are tasty, and if you don't happen to eat them in one fell swoop, they do freeze well too. I just pop 'em in a 350 F oven for a few minutes right from the freezer. Make sure you've got plum sauce for dipping. Kevin commented that he found these really fun to make and plans to take some to school in his lunch tomorrow.

Adapted from Canadian Living

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. I know there is none in this picture, but let's pretend, okay?

Fold the right and left sides in towards the middle like a book. Again, pretend there is filling! It would be right in the middle there, hiding under the sides that are folded over top.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.

Makes about 12-15 rolls
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