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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from a recipe found - using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven. From the Canadian Living Test Kitchen, so it's tested until perfect. Serve with plum sauce or sweet chili sauce. 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 |
plum sauce |
sweet chili sauce |
Directions:
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. 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. 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. 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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