Baked Chinese Egg Rolls

Servings: 12-20 |
https://youtube.com/watch?v=z7DwwGsPuQA%22+allowfullscreen%3E%3C

Ingredients

  • 1 lb (500 g) lean ground pork
  • 1 Tbsp (15 mL) canola oil
  • 1/4 cup (50 mL) thinly sliced green onion
  • 2 cloves garlic, minced
  • 2 cups (500 mL) finely shredded savoy cabbage
  • 1/2 cup (125 mL) shredded carrot
  • 1/2 cup (125 mL) chopped water chestnuts
  • 2 Tbsp (25 mL) EACH light soy sauce and oyster sauce
  • 1 Tbsp (15 mL) cornstarch
  • 1 tsp (5 mL) sesame oil
  • freshly ground black pepper to taste
  • 1 pkg large egg roll wrappers
  • 1 egg, fork-beaten
  • 1-2 tsp (5-10 mL) canola oil
  • Plum sauce

Method

  1. Heat oil in non-stick skillet over medium-high heat.
  2. Cook pork, breaking up with a spoon until no longer pink, about 10 minutes. Add green onion, garlic, cabbage, carrot and water chestnuts; cook 3 minutes more.
  3. Meanwhile, in a small bowl, whisk together soy sauce, oyster sauce, cornstarch and sesame oil; pour into skillet and toss well.
  4. Season pork filling with pepper. Let cool slightly.
  5. Forming one roll at a time, place wrapper onto a clean work surface. Spoon 1/3 cup pork filling onto wrapper, about 2 inches from bottom corner. Roll tightly about half way up wrapper, making an elongated roll. Moisten remaining edges with beaten egg. Fold each side corner over filling and roll all the way up.
  6. Place seam side down on a rimmed baking sheet lined with parchment paper. Brush tops lightly with oil.
  7. Bake in 375°F/190°C oven until golden, about 10 minutes. Turn and bake 8-10 minutes more.
  8. Remove egg rolls from oven. Serve with plum sauce for dipping.

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