Best Recipes Ever - Baked Egg Rolls with Chinese Plum Sauce

These homemade baked egg rolls will disappear as soon as they're out of the oven. Try serving them with Chinese Plum Sauce.

Ingredients:

1 lb (454 g) lean ground pork
3 green onions, chopped
2 minced cloves of garlic
1 carrots, grated
1/2 cup (125 mL) chopped water chestnuts
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) pepper
12 large (5 1/2 inch/13 cm) egg roll wrappers
1 tsp (5 mL) vegetable oil

Preparation:

In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes.

In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.

Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.

Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.

Servings: 4

Tags: carrot, chestnut, cornstarch, egg roll wrappers, garlic, green onion, lean ground pork, pepper, sesame oil, soy sauce, vegetable oil