Baked Egg Rolls
Baked Egg Rolls and Chinese Plum Sauce
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 331 |
| pro | 24 g |
| total fat | 15 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 76 mg |
| sodium | 728 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 19 |
| vit A | 46 |
| vit C | 5 |
| folate | 16 |
Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven.
Ingredients
- 1 lb lean ground pork
- 3 green onions, chopped
- 2 minced cloves of garlic
- 1 carrot, grated
- 1/2 cup chopped water chestnuts
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp pepper
- 12 large (5 1/2 inch/13 cm) egg roll wrappers
- 1 tsp vegetable oil
Preparation
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, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
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.
Additional information :
Tip: Fresh egg roll wrappers are available in the produce section of the supermarket.
Serve with: Plum Sauce and Salad
Source : Canadian Living Magazine: April 2004
- Keywords : Appetizers; Snacks; Chinese; Pork; Carrots; Green onions;
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