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Baked Egg Rolls

Servings 4

Ingredients

  • 1 lb. lean ground pork
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 carrot, shredded
  • 2 tbsp. soy sauce
  • 1 tbsp. corn starch
  • 1 tbsp. water
  • 1 tsp. sesame oil
  • 12 egg roll wrappers - 5 1/2"
  • 1 tsp. vegetable oil

Instructions

  • Preheat oven to 375°. Cook pork over medium-high heat until no longer pink, breaking up with a spoon. Drain off fat.
  • Add onions, garlic, and carrot. Cook over medium heat until the onions are soft.
  • In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil. Pour over cooked mixture, stirring to mix. Let cool slightly.
  • Place egg roll wrapper on work surface and brush with water.
  • Spoon about 3 tablespoons of filling on bottom third of wrapper, leaving a 1/2" border on the bottom and sides.
  • Pull bottom edge over the filling and roll up, pinching ends to seal.
  • Place seam side down on parchment-lined baking sheet. Brush with vegetable oil. Bake at 375° for 20 minutes, or until golden and crisp. Serve with siracha sauce or Chinese mustard.