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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

  1. In a bowl mix soy sauce, vinegar, honey, sesame oil, garlic and ginger. Set aside
  2. In a large skillet, brown ground pork. While cooking, break into small pieces. Once cooked, remove from pan and set aside.
  3. In same skillet, add cabbage and carrots. Cook over medium heat for 3-5 minutes until cabbage is wilted.
  4. Add soy sauce mixture and pork.
  5. Continue cooking for another 3-5 minutes until liquid has evaporated.
  6. Remove mixture to a large bowl. Let cool slightly.
  7. Place 1/3 cup of mixture on an egg roll wrapper and roll up.
  8. Place seam side down on a lightly greased baking sheet.
  9. Just before baking brush top of eggs rolls lightly with oil.
  10. Bake in a 400 degree oven for 20 minutes.
  11. 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