I really love egg rolls, but I always feel so guilty that they are deep-fried – although so good. I was considering making these with ground chicken, but I wanted to try it with pork first. A pork sausage would be good and add an extra spice, but I used a lean ground pork instead. They tasted amazing, with a little less guilt than your local Chinese take out or freezer section boxed options. Also, I made 15, that’s as many comes in the egg roll wrapper pack at my local grocery store, and froze most of them so I can pop them out of the freezer and into the oven in a flash.
Baked Egg Rolls
1/2 tbsp olive oil
1 lb lean ground pork
3 cups cabbage, shredded (I bought the fancy cole slaw mix with carrots and broccoli included)
3 tbsp low sodium soy sauce
1 tbsp siracha (I probably at least twice this only because I like the heat)
1 tbsp black pepper
1 tbsp fresh ground ginger
1 egg, beaten
15 egg roll wrappers
1. Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Add ground pork and brown until just cooked through. Add shredded cabbage, and toss with browned pork. Add soy sauce, siracha, black pepper and ginger, and cook for 2 minutes more. Remove from heat.
2. Place egg roll wrapper at an angle so one corner is facing you, and one is facing away. Add a large spoonful of the pork mixture to the center of the egg roll. Brush the beaten egg on the corner of the wrapper facing away from you. Fold in the corner facing you so it covers the mixture. Fold in the two sides; they should almost be touching in the middle, then roll away from you. Repeat with remaining mixture and egg roll wrappers.
3. Place egg rolls on a baking sheet lined with foil and spray with cooking oil. Bake egg rolls for 12-15 minutes, until beginning to brown on the bottom. Remove from oven, flip, and bake for another 12-15 minutes. Let cool for at least 5 minutes, then enjoy!