EGG ROLL BAKED RECIPE RECIPES

Steps:

• 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.
• Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
• In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
• Place egg roll wrapper on work surface and brush with water.
• Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
• Pull bottom edge over the filling and roll up, pinching ends to seal.
• 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.

Steps:

• In a large skillet, heat sesame oil over medium-high heat.  Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
• Add ginger, garlic and scallions.  Sauté until fragrant, about 30 seconds.  Add cabbage and carrots, soy sauce and vinegar.
• Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
• One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
• Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.  Set aside and repeat with remaining wrappers and filling.
• Spray all sides of the egg rolls with oil using your fingers to evenly coat.
• In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
• Serve immediately, with dipping sauce on the side, if desired.
• To make this in the oven