Baked Egg rolls come with the benefit of not having to deal with splattering hot grease all over the kitchen! Try out Kathy’s recipe that she shares below!

Hello! It’s Kathy, from Beyond the Chicken Coop! My daughter and I love cooking together. We’ve made egg rolls a few times in the past and she was having a craving for them recently. We decided to bake these instead of deep frying them. Baked egg rolls are just as delicious and there’s no messy frying oil to deal with.

These egg rolls can be made ahead of time and then baked just before serving. I love meals where I can get everything ready in the morning, and then pull it out of the fridge just before dinner and pop it in the oven. It makes pulling dinner together so easy. Egg rolls are perfect as an appetizer or a main dish. We often eat them as a main dish along with a dinner salad.

The most difficult part of making egg rolls is filling and rolling them. I tend to over stuff, which leads to a mess. I now use a measuring cup to measure out the filling so I have just the right amount. It also helps make all the egg rolls the same size. To roll, start with the corner closest to you and fold over mixture. Then fold over sides. Dip fingertip in a small bowl of water and dab where the ends come together. The water helps glue the wrapper together. Fold down final corner and seal with a bit of water. Place seam side down on a lightly greased tray.

Just before baking brush lightly with oil. Bake and enjoy!

Oriental Chicken Salad - Beyond the Chicken Coop

Baked Egg Rolls

Servings 16 egg rolls

Ingredients

1/4 cup soy sauce
2 Tablespoons rice vinegar
1 Tablespoon honey
1 Tablespoon sesame oil
2 cloves garlic minced
1 Tablespoon fresh ginger grated
1 pound ground pork
1/2 head green cabbage thinly sliced (about 8 cups)
2 medium carrots grated
16 egg roll wrappers
2 Tablespoons oil I used olive oil

Instructions

In a bowl mix soy sauce, vinegar, honey, sesame oil, garlic and ginger. Set aside
In a large skillet, brown ground pork. While cooking, break into small pieces. Once cooked, remove from pan and set aside.
In same skillet, add cabbage and carrots. Cook over medium heat for 3-5 minutes until cabbage is wilted.
Add soy sauce mixture and pork.
Continue cooking for another 3-5 minutes until liquid has evaporated.
Remove mixture to a large bowl. Let cool slightly.
Place 1/3 cup of mixture on an egg roll wrapper and roll up.
Place seam side down on a lightly greased baking sheet.
Just before baking brush top of eggs rolls lightly with oil.
Bake in a 400 degree oven for 20 minutes.
Eat while still warm.

Recipe Notes

To make ahead of time, prepare through rolling egg rolls. Cover with plastic wrap and store in refrigerator. Remove 15 minutes before baking and bake as usual.
Recipe adapted from Martha Stewart

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