Who doesn't love egg rolls? They are usually deep fried, which only adds to the deliciousness. These are baked so it cuts the fat but still keeps the crispiness. Sue (who I think has chinese food flowing in her veins) is the genius behind this particular recipe. I did help with the wrapping and taste testing though.
Baked Egg Rolls
4 cups shredded, cooked pork
2 cups shredded cabbage
1 large carrot, shredded
1/2 medium onion, finely chopped
3 cloves garlic, minced
6 water chestnuts, finely chopped
3 Tbsp Hoisin Sauce
salt and pepper to taste
8 X 8 inch Egg Roll Wrappers
In a large fry pan, stir fry all ingredients (except wrappers) together. Scrape into bowl and let cool.
When filling is cool (or at least room temp), preheat oven to 400. Take a single egg roll wrapper and place it on the diagonal in front of you. Using water or egg, brush around outside of wrapper - this helps it to stick together better. Place 2 - 3 heaping tablespoons of filling on wrapper as per photo below.
Roll up from bottom corner, tucking in sides as you go. Place on parchment paper lined cookie tray. Spray tops with cooking spray. This is important - if you don't spray them they don't get that lovely golden brown color.
Bake at 400 for 15 minutes then gently flip over and bake another 5 minutes. Egg roll should be golden brown and feel crispy if you touch it.
I was surprised at how easy these were to do. It took us about 2 egg rolls each to get the rolling technique down. You have to be careful you don't put too much filling or the egg roll will split. If in doubt, use less. (Wow, it's not very often I say that!)
Egg rolls are another one of those foods that can be totally customized to your preferences. I definitely recommend using the water chestnuts though - they add a really nice crunch.