Baked Egg Rolls


In the spirit of the Chinese New Year, I decided to make a batch of crispy and tasty egg rolls. As usual, my family had a few requests; actually, just one there needed to be pork in the filling. So I set out and purchased all of my ingredients and knew that I would need to put a healthier spin on these treats, and Baked Egg Rolls were born. I filled my wrappers with sauteed cabbage, onions, scallions, pork, and a bunch of seasonings. I popped them in the oven, and a little while later was feasting on pure deliciousness.

I also got three thumbs up from my family, so everyone was happy.


Ingredients for Baked Egg Rolls:


1 package of Egg Roll wrappers

1 pound thin boneless pork chops

1/4 cup purchased teriyaki sauce

1-14 ounce bag coleslaw mix

1/4 cup light soy sauce

1 cup chopped scallions

1 cup chopped onions

2 tablespoons sesame oil

2 tablespoons sesame seeds

2 teaspoons minced ginger

8 cloves of garlic, minced

cooking spray


Serve with Duck Sauce.


Time-Saving Tip: The vegetables can be chopped up to a day in advance as well as cooking the meat.


Let's see what we need.

We're ready to cook.


Place the pork in a baggie or pie plate and marinate in the teriyaki sauce for an hour. Transfer the meat to a glass baking dish and bake in a preheated 375 -degree oven until done. The pork will be cooked in 20 minutes or more depending on the thickness. Let the meat rest for ten minutes and then slice and set aside.


Add the oil, onions, scallions, garlic, and ginger to a non-stick pan and saute for 2 minutes. Toss in the coleslaw mix, soy sauce, and season with black pepper; cook for a minute. Stir in the pork and sesame seeds and remove from the heat.


I like to make a work surface by placing parchment paper on a flat surface. Place one of the egg roll wrappers on the surface and fill the top third of the wrapper with 2-3 tablespoons of filling. Fold in the sides and then rolling the egg roll, starting from the end closest to you.


Please click on the video, and I will demonstrate how to assemble an egg roll.


Line a sheet pan with parchment paper and coat with cooking spray. Transfer the egg rolls to the pan and spray the top of each one with oil. Bake in a preheated 400-degree oven until golden and crisp, this will take 20-25 minutes.


They're ready! Baked Egg Rolls are so easy to make and so delicious that I can't wait to make them again.


Enjoy!


Baked Egg Rolls:


  • 1 package of Egg Roll wrappers

  • 1 pound thin boneless pork chops

  • 1/4 cup purchased teriyaki sauce

  • 1-14 ounce bag coleslaw mix

  • 1/4 cup light soy sauce

  • 1 cup chopped scallions

  • 1 cup chopped onions

  • 2 tablespoons sesame oil

  • 2 tablespoons sesame seeds

  • 2 teaspoons minced ginger

  • 8 cloves of garlic, minced

  • cooking spray

  • Serve with Duck Sauce.

  • Place the pork in a baggie or pie plate and marinate in the teriyaki sauce for an hour. Transfer the meat to a glass baking dish and bake in a preheated 375 -degree oven until done. The pork will be cooked in 20 minutes or more depending on the thickness. Let the meat rest for ten minutes and then slice and set aside.

  • Add the oil, onions, scallions, garlic, and ginger to a non-stick pan and saute for 2 minutes. Toss in the coleslaw mix, soy sauce, and season with black pepper; cook for a minute. Stir in the pork and sesame seeds and remove from the heat.

  • I like to make a work surface by placing parchment paper on a flat surface. Place one of the egg roll wrappers on the surface and fill the top third of the wrapper with 2-3 tablespoons of filling. Fold in the sides and then rolling the egg roll, starting from the end closest to you.

  • Line a sheet pan with parchment paper and coat with cooking spray. Transfer the egg rolls to the pan and spray the top of each one with oil. Bake in a preheated 400-degree oven until golden and crisp, this will take 20-25 minutes.

  • Time-Saving Tip: The vegetables can be chopped up to a day in advance as well as cooking the meat.



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