This week my friends and I had an Asian-themed dinner. We each brought a dish, like dumplings, stir fry, sesame wings and more. It was a feast! I was in charge of making egg rolls. I’ve made fried egg rolls in the past but since I needed to make a lot of them, I thought it would take too long to make. So I decided to try baking them instead.
It is so much easier to bake them! The outside texture of the egg roll turns out a bit different when you bake them but they aren’t as oily as the fried version, so they are better for you.
These egg rolls would go great with this recipe for Chicken Quinoa Stir-fry!
Here’s the recipe:
1 lb ground pork
1 tsp minced ginger
1 (12 oz) bag of asian salad kit
3 green onions, finely chopped
1 (28 ct) package of egg roll wraps
Stir fry the pork and ginger in a skillet on high until the meat is browned, about 5 minutes. Add the salad kit and onions, cook 2-3 minutes. Let cool. Fill a small cup with water to use for sealing the egg rolls and follow instructions below to roll the egg rolls.
Use 2 tablespoons of filling for each egg roll.
Fold the bottom corner of the egg roll over the filling.
Fold in side corners. Dip your fingers in the water and seal the corners.
Roll up the egg roll, sealing the final corner with water.
Brush the tops of the egg rolls with olive oil. Bake at 400 for 10-12 minutes.
Amanda says
Oooo, these look good! I LOVE eggrolls, but always feel guilty eating them thanks to all that grease. I will be making these!
Jessica says
Wow. These look great. Love egg rolls but I am trying to cut back on fried foods. (I am a Southerner and it is so so hard…we love our fried food) I will have to try these. Stopping by from SITS.
Jen says
This is fantastic! I have been afraid to make my own eggrolls but this looks simple and they are baked with is perfect! I am going to add the is to my meal plans for next month!
A Savory Feast says
Baking them is so much easier and a lot less messy too!