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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 6 |
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Baking egg rolls decreases the amount of oil absorbed by the wrappers and brings down the calorie count. Ingredients:
1/3 cup vegetable oil, divided |
1/2 lb ground pork |
1 1/2 cups finely chopped napa cabbage |
1 (8 ounce) can water chestnuts, drained and chopped |
1/2 cup chopped green onion |
2 tablespoons soy sauce |
2 teaspoons minced fresh gingerroot |
2 teaspoons minced garlic (4 medium cloves) |
2 teaspoons sesame oil |
12 egg roll wraps |
1 cup sweet and sour sauce |
Directions:
1. Preheat oven to 400°.
2. Brush baking sheet with 2 teaspoons vegetable oil.
3. Combine ground pork, cabbage, water chestnuts, green onions, soy sauce, gingerroot, garlic and sesame oil in a medium bowl; mix until well blended.
4. Place egg roll wrappers on work surface.
5. Place 1/4 cup filling in corner of each wrapper. Fold bottom corner up over filling. Fold each side towards center. Continue rolling to completely enclose filling.
6. Place egg rolls, seam side down, on prepared baking sheet.
7. Brush egg rolls generously with remaining oil.
8. Bake egg rolls until browned, 18 to 22 minutes. Remove from baking sheet; place on paper towels to drain.
9. Serve egg rolls with sweet and sour sauce.
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