Crunchy Baked Egg Rolls
1 package of egg rolls wrappers
1 pound of ground pork (I used turkey for lower calories)
1 small yellow onion (thinly sliced and chopped)
1 shredded carrot
2 cloves garlic (minced)
1 pound or a medium head of napa or bok choy cabbage (Chiffonade into strips)
8 oz of fresh bean sprouts
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg (beaten)
2 tablespoons of oil (for sauteing)
1 tablespoon olive oil
Sweet and Sour sauce for dipping
Heat the vegetable oil in large wok or saute pan. When the oil is hot add the pork. Season with salt and pepper and fry for a few minutes. Add the onions and garlic and cook for a few minutes longer until the pork is cooked.
Add the cabbage, carrots and sprouts and cook for 1 minute stirring once in a while. Add the soy sauce and sesame oil. Taste the filling and add more salt and pepper, or soy sauce if desired. Stir well remove from the heat and cool completely. Drain off any excess liquid.
Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Spread a little of the egg wash around the edges. Fold in sides and roll like a jelly roll. Repeat.
Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with olive oil and cooking spray. Cook for about 12-15 minutes or until golden brown.
You may need to turn the egg rolls over to get all side crispy but this is optional. Note: You can also fry them in hot oil until golden.
Serve with soy sauce and sweet and sour sauce.