Baked Egg Rolls
- Author: Annie Chesson
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 egg rolls 1x
- 1 pound ground pork
- 2 cups shredded Napa cabbage
- 3 carrots, grated
- 4 green onions
- 3 cloves of garlic
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 12 egg roll wrappers
- Cooking spray
- Preheat your oven to 425 degrees
- Heat a large saute pan over medium high heat and add your ground pork along with some salt and pepper
- While the pork is cooking, prep your veggies
- Shred the cabbage, grate the carrots, thinly slice the green onions, mince the garlic, and grate the ginger
- When the pork is browned and cooked through, remove it from the pan and set aside
- Add the vegetables and a little salt and pepper. Saute for 2-3 minutes
- Stir in the vinegar and soy sauce
- Add the pork back in and stir so everything is combined
- Taste your filling and season with any extra salt and pepper
- Set your pan aside and let the filling cool for a few minutes so it doesn’t burn you as you are assembling your egg rolls
- Lay out your egg roll wrappers and fill a small bowl with water
- Spray a baking sheet with cooking spray and set it next to where you will be assembling the egg rolls
- To assemble, lay the egg roll sheet in front of you so it is a diamond
- Add 1/4 cup of filling into the egg roll wrapper, a little lower than half way down the diamond
- Fold the bottom corner upwards over the filling – you don’t need to tuck it under
- Using your fingers, spread a little bit of water over the remaining edges of the egg roll, especially the corners
- Fold the side corners over one at a time so they meet in the middle, and then roll the egg roll up snugly
- Place the egg roll on the baking sheet seam side down
- Assemble the remaining egg rolls
- Spray the egg rolls with the cooking spray so they are completely coated on all exposed surfaces
- Bake in the oven for 10 minutes, take the egg rolls out, turn them over, and bake for another 10 minutes
- Keep an eye on them for the last 5 minutes or so to make sure they aren’t burning
- Let the egg rolls cool on a cooling rack if you have one