Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 728 mg
- Protein 24 g
- Calories 331.0
- Total fat 15 g
- Cholesterol 76 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
- Iron 19.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 46.0
- Vitamin C 5.0