 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine. Ingredients:
1 lb ground lean pork (or ground chicken or turkey) |
3 green onions, chopped |
2 garlic cloves, minced |
1 carrot, grated |
1/2 cup water chestnut, chopped |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon water |
1 teaspoon sesame oil |
1/2 teaspoon pepper |
12 egg roll wraps, large size - 5 1/2-inch |
1 teaspoon vegetable oil |
Directions:
1. Preheat oven to 375*. In a non-stick pan, cook the pork over medium-high heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
2. Add the onions, garlic, carrot and water chestnuts, cooking over medium heat until the onions are soft, about 3 minutes.
3. In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
4. Place egg roll wrapper on work surface and brush with water.
5. Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2 border on the bottom and sides.
6. Pull bottom edge over the filling and roll up, pinching ends to seal.
7. Place seam side down on parchment-lined baking sheet. Brush with oil. Bake 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.
|
|