Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven.
Ingredients
1 1lb (454 g) lean ground pork
3 green onions , chopped
2 minced cloves of garlic
1 carrot , grated
1/2cup cup(125 mL)chopped water chestnut
2 tbsp (30 mL) soy sauce
1 tbsp tbsp(15 mL)cornstarch
1 1tsp tsp(5 mL) sesame oil
1/2 tsp(2 mL) pepper
12 large (5 1/2 inch/13 cm) egg roll wrappers
1 tsp vegetable oil (5 mL)
Preparation
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.
Additional information :
Tip: Fresh egg roll wrappers are available in the produce section of the supermarket.
Serve with: Plum Sauce and Salad
Source : Canadian Living Magazine: April 2004
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