Mini Baked Egg Rolls

Published April 15, 2012 by jenmatteson

I thought these were an amazing idea for an appetizer instead of having regular sized egg rolls, as they seem quite large for appetizers.  I used the same recipe as my Baked Egg Rolls, but just used won ton wrappers instead of egg roll wrappers.  The process is the same, however, very tedious and time consuming.  You have to have a lot of patience to wrap so many of these guys.  But, the reward is totally worth it.  These are really fun finger food that pack a lot of flavor.

Mini Baked Egg Rolls

Source: Pigzilla Original
Servings: 12


1/2 tbsp olive oil
1/2 lb lean ground pork
1 1/2 cups cabbage, shredded (I bought the fancy cole slaw mix with carrots and broccoli included)
1 tbsp low sodium soy sauce
1/2 tbsp siracha (I probably at least twice this only because I like the heat)
1/2 tbsp black pepper
1/2 tbsp fresh ground ginger
1/4 cup egg substitute
2 tbsp water
won ton 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 1 minute more.  Remove from heat.

2. Place won ton wrapper at an angle so one corner is facing you, and one is facing away.  Add a small spoonful, about 1 tsp, of the pork mixture to the center of the won ton.  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 be touching in the middle, then roll away from you.  Repeat with remaining mixture and won ton wrappers.

3. Place mini egg rolls on a baking sheet lined with foil and spray with cooking oil.  Bake egg rolls on bottom rack for 1o-12 minutes, until beginning to brown on the bottom.  Remove from oven, flip, and bake for another 10-12 minutes.  Let cool for at least 5 minutes, then enjoy!

2 comments on “Mini Baked Egg Rolls

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