Baked Eggrolls


Eggrolls Without Giving You Rolls

Chinese takeout…yes please!  I like that fried yummy egg roll as much as the next guy, but every time I eat them I end up feeling bloated and regretful.  That is probably the number one reason J and I never order takeout.  I ran across these guys while perusing Pinterest and immediately wanted to make the lighter version.  

Baked Eggrolls adapted from the Joyful Abode

2 packages of square egg roll wrappers
1 pound of ground pork
a bag of cole slaw mix
fresh mushrooms (I used the gourmet blend because it included shiitake mushrooms)
1 tsp garlic, minced
1 tsp sesame oil
1 tsp fresh ground ginger
a splash of soy sauce
1 tsp oyster sauce
chili paste
fresh cilantro
cooking oil
cooking spray or olive oil
duck sauce for dipping

Preheat oven to 375.  Collect all the ingredients.

In a large sauté pan cook the ground pork until no longer pink.  Remove from the pan.

Coat sauté pan with some cooking oil (canola, EVOO, whatever you choose).  Sauté the garlic for about 1 minute and add the fresh ginger, chopped mushrooms, and coleslaw mix.  Cook until coleslaw is wilted, mushrooms are cooked, and then mix in the pork.  Take off heat.

Mix in soy sauce, oyster sauce, chili paste, and chopped cilantro.

Place a heaping spoonful of the mixture into the center of an eggroll wrapper.

Dip a finger into water and coat the edge of the wrapper all around the perimeter. This will help the edges to stick.  I kept a bowl with water for this process.

Fold the opposite side corners towards each other and then fold up the bottom, and roll as tightly as you can to the edge.  Tuck and roll until you have the eggroll shape.   Use more water to keep the remaining edge stuck.

Repeat the process with the remaining wrappers.  Place the egg rolls on a baking sheet sprayed with non-stick spray.  Spray the tops of the egg rolls with the oil, too.

You can tell that I got ahold of the rolling process about half way through. Those two in the middle look interesting, but they still were delish.

Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

I served my baked eggrolls with a mixture of duck sauce, soy sauce, fresh grated ginger, and sesame oil, and a splash of chili oil.

Keep in mind. Measuring is not my forte and my taste preferences might be totally different than yours. When I made these guys I was in the need for more ginger and some sesame oil so I added that to the mix.  You might feel a little saucy and add more cilantro, more soy sauce, or even more spicy chili paste to your.  With cooking (not baking) you usually can modify as you feel. 

<3 mk

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