Baked Egg Rolls
• 1 lb (454 g) lean ground pork
• 3 green onions, chopped
• 2 minced cloves of garlic
• 1 carrot, grated
• 1/2 cup (125 mL) chopped water chestnuts
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) cornstarch
• 1 tsp (5 mL) sesame oil
• 1/2 tsp (2 mL) pepper
• 12 large (5 1/2 inch/13 cm) egg roll wrappers
• 1 tsp (5 mL) vegetable oil
Preparation:
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.
• 3 green onions, chopped
• 2 minced cloves of garlic
• 1 carrot, grated
• 1/2 cup (125 mL) chopped water chestnuts
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) cornstarch
• 1 tsp (5 mL) sesame oil
• 1/2 tsp (2 mL) pepper
• 12 large (5 1/2 inch/13 cm) egg roll wrappers
• 1 tsp (5 mL) vegetable oil
Preparation:
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.