Baked Egg Rolls

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.