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Monday, April 1, 2013

Baked Pork Egg Rolls





Who doesn’t love an egg roll?  Whenever I order Chinese takeout, I absolutely have to have an egg roll with spicy mustard.

Since I tend to not order takeout all that frequently but do make my own Chinese dishes, I have been trying to make my own egg rolls for quite some time.

The only thing is, deep frying freaks me out.  It’s one thing to go to a restaurant and feign ignorance about all the grease and oil and deep frying.  But it’s quite another to actually deep fry something myself.  That amount of oil gives me the heebie jeebies.  Plus the smell – bleh – I do not want that smell in my house.

Therefore, my revised endeavor was to make a delicious baked egg roll.  Not easy. Nope, nope, not easy at all.

I’ve learned a lot along the way and made quite a few mistakes.

For example, I made baked egg rolls with beef instead of pork.  Don’t go there, just no.  Don’t do it.

I’ve also filled them so full that they burst during cooking.

I’ve made bland, underspiced egg rolls.

I’ve made soggy egg rolls and greasy egg rolls, and you name it, I’ve probably done it!

But this time, I can finally declare success!  Pork egg rolls, perfectly spiced.  Not at all soggy.  Small, and beautifully golden brown without deep frying.  Yes!  I can finally make egg rolls!



Recipe Notes
*If you don’t have rice vinegar, substitute with white wine vinegar or white vinegar
*If you have fresh ginger on hand, use 1 tablespoon grated, fresh ginger in place of the ground ginger

Baked Pork Egg Rolls
Recipe from Martha Stewart

¼ cup reduced sodium soy sauce
2 tbsp rice vinegar (see note)
1 tbsp brown sugar
½ tbsp ground ginger
2 tbsp canola oil
1 nappa cabbage, shredded; about 4 cups shredded
2 medium carrots, grated; about 1 cup grated
4 garlic cloves, minced; about ½ tbsp minced
Salt & pepper
1 lb ground pork
5-6 green onions, thinly sliced
Egg roll wrappers, about 21
1 large egg, beaten


In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and ground ginger.  Set aside.

Meanwhile, heat the canola oil over medium-high heat.  Add the cabbage and carrots.  Season lightly with salt and pepper and cook for 3-5 minutes or until slightly tender.

Add the garlic, ground pork, and soy sauce mixture.  Cook until the pork is cooked through (no longer pink) and the liquid had cooked down. 

Stir in the green onions and move the mixture to a baking sheet to cool for at least 15 minutes.  Once cool, press the mixture with paper towels to sop up any excess moisture.

Place 2-3 tablespoons of filling mixture slightly off center in the egg roll wrapper (click here to see a beautiful photo tutorial).  Tuck the nearest corner around the filling.  Then bring the two short corners in toward the center. 

Brush the remaining corner with the beaten egg.  Then roll the egg roll tightly, sealing the wrapper with the egg washed corner.  Repeat with remaining wrappers and filling.

At this point, the egg rolls can be frozen.  Place the egg rolls in a single layer in a freezer bag and freeze until ready to use.

Or, the egg rolls can be baked immediately.  To bake, brush the egg rolls with the remaining beaten egg or spray with nonstick spray (note that the egg wash with give the egg rolls a nicer golden color and too much spray can make a greasy egg roll).

Preheat the oven to 400 degrees F and bake for 15 minutes (up to 20 if frozen) or until golden brown.  Serve with sweet & sour sauce or hot mustard.

Makes approximately 21 egg rolls



15 comments:

  1. Oh man I love a good egg roll and these definitely look fantastic! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  2. OMGoodness!!! LOVE LOVE LOVE!! I seriously have a Weakness for Egg Rolls.. Not to mention YUMMY fried rice :) I seriously want to be your neighbor ;) I would love for you to stop in and share these at http://jojoandeloise.com/2013/04/knock-our-socks-off-party-3-2/
    Hope to see you there..
    xo
    Angelina

    ReplyDelete
  3. hi! Thanks for linking up to Tasteful Tuesdays! This recipe is being featured in a sandwich roundup...(I know this isn't technically a sandwich, but I made it work! :o) posted NOW! Would love to have you add my button to this post to show off your feature! Come on over and check it out!!! http://www.nap-timecreations.com/2013/04/sandwiches-that-will-knock-your-socks.html

    ReplyDelete
  4. Love this! I'd like to invite you to link up to Saturday Spotlight @ Angels Homestead. The party is open from 12 am Saturday, until 12 midnight Wednesday.

    http://angelshomestead.com/saturday-spotlight-11/

    Hope to see you there :)

    April

    ReplyDelete
  5. Yum, these look seriously delicious! I know you saw the feature on my blog earlier, so I'm just stopping by to pin this and say thanks again for sharing it!

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  6. Yum! I can make a decent eggroll filling, but I'm always afraid I'm going to set myself on fire with the hot oil. I'll have to give these a try!

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  7. Have you tried using ground chicken or turkey? I have an allergy to pork, so I would need to substitute or leave the meat out.

    ReplyDelete
    Replies
    1. I haven't tried chicken or turkey, but I would imagine that either would make a good substitute

      Delete
  8. I am making these right now. The filling is so yummy!

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  9. Another winner... egg rolls! YUM! Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! http://www.whatscookingwithruthie.com Come back again tomorrow to share! xoxo~ Ruthie

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  10. Mmmm, wishing I was eating these rolls right now and not carrots :)
    Featuring you tonight!!
    ((talk to me about the copyright logo in your photo, I love that idea))

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  11. Just made these... I will say the filling itself was delish, but I'm not sure the baked part worked out for me! At all. It was almost like they were encased in glass? Maybe it was something I did wrong?

    ReplyDelete
    Replies
    1. I have 2 theories on why this may have happened.

      1. I noticed that on one of my egg rolls, I went a little heavy on the egg wash and it did make the eggroll hard and almost sharp. If that's the case, use very little egg wash or use cooking spray instead. The eggrolls won't brown up as much, but that egg won't harden.

      2. Some brands of egg roll wrappers are very thick. If you ended up with one of those brands, the thickness of the wrapper, combined with the egg wash could have been the problem.

      Good luck next time!

      Delete
  12. Hi Amy, just stopping by to let you know that this was my recipe of choice for the July 2014 Secret Recipe Club. This is a great recipe, and I am very excited to share it. It was delicious, and I will be making it often. Thanks so much.

    ReplyDelete

Please comment! I would love to hear from you!

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