I love Chinese food, but hate that it's almost always fried. And egg rolls are super yummy. This recipe combines the yummy taste of restaurant style egg rolls with out frying. They were also easy to make.
Crispy Baked Pork Egg Rolls
1/2 large head of cabbage, shredded
2 carrots, grated
1/4 cup onion, diced
5 white mushrooms, thinly sliced
1 medium left over pork chop (you could use any leftover meat) about 3/4-1 cup
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
egg roll wrappers
2 tablespoons flour + water to form a paste
Preheat oven to 425 degrees. Clean cabbage and shred or dice finely. Place cabbage on a 9x13 pan and roast for at least 10 minutes. Meanwhile, clean carrots and grate. Dice onion. Thinly slice mushrooms. Remove cabbage from oven and toss. Place carrots, onion and mushrooms on top of cabbage and return to oven; roasting about 5 more minutes. Remove from oven and let cool 10-15 minutes. Blot with paper towels to soak up extra moisture. Move veggies to bowl and season with soy, garlic and ginger. Stir in meat.
Lay egg roll wrappers out one at a time with a corner facing you. Use 1/3 cup to measure out filling. Put in center of wrapper and fold bottom corner in, then tightly roll from left to right finishing with pulling top corner down. Seal with a little flour paste. Bake on greased cookie sheet at 425 degrees for 12 minutes, flipping halfway through. Broil 1-2 minutes, but watch closely as they can brown quite quickly. Serve warm with dipping sauce.
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