Crispy Baked Egg Rolls
Homemade baked egg rolls are a healthful and tasty change from take out. You will love the crispy texture and easy prep!
Servings: 8
Calories: 136kcal
Ingredients
- 1 ½ Tablespoons olive oil , divided
- 8 ounces lean ground pork or turkey
- 8 ounces cabbage ( or coleslaw mix)
- 1 each carrot
- 2 each green onions
- 2 Tablespoons soy sauce or stir fry sauce
- ½ teaspoon ginger root or ginger paste
- 8 Egg Roll Wrappers
Instructions
- Preheat oven to 425°.
- Heat 1 Tablespoon oil in non-stick skillet over medium heat.
- Add ground meat to pan and cook until browned .
- Meanwhile, add cabbage, carrots and green onions to food processor and process until coarsely chopped. (If using coleslaw mix, process carrot and green onions and add to the coleslaw mix).
- Add veggies, soy sauce and ginger to browned meat in pan and cook 5 minutes or until crisp tender. Remove pan from heat.
- Add salt/pepper as desired.
- Line a baking sheet with foil or parchment paper. Place about 2 tablespoon filling on egg roll wrapper and moisten edges then fold to seal. (Avoid over-filling wrappers.) Place filled egg rolls on prepared pan.
- Continue filling and wrapping egg rolls until all filling is used.
- Brush egg rolls with remaining ½ Tablepoon olive oil and bake 10-12 minutes or until brown and crispy.
- Serve with sweet & sour sauce or soy sauce if desired.
- Makes about 8 egg rolls.
Notes
Expert Tips
- Allow ground pork to brown well for best flavor.
- Choose coleslaw mix for added convenience.
- Use lower sodium soy sauce if desired.
- For best results, avoid over filling the wrappers.
- Coat well with oil to enhance crispiness.
Nutrition
Serving: 1egg roll | Calories: 136kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 147mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg
