RECIPE FOR BAKED EGG ROLLS RECIPES

BAKED EGG ROLLS RECIPE - FOOD.COM - FOOD.COM - RECIP…

Baked Egg Rolls Recipe - Food.com - Food.com - Recip… image

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.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 638.9, FatContent 27.9, SaturatedFatContent 9.5, CholesterolContent 90.4, SodiumContent 1130.6, CarbohydrateContent 64.6, FiberContent 3.1, SugarContent 1.9, ProteinContent 30.2

EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Egg Rolls Recipe: How to Make It - Taste of Home image

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. —Donna Frandsen, Cohasset, Minnesota

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 30 minutes

Prep Time 01 hours 15 minutes

Cook Time 15 minutes

Yield 14 egg rolls.

Number Of Ingredients 13

Ingredients

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Steps:

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 238 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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