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egg rolls

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Crispy on the outside with a flavorful filling, this “baked” appetizer is incredibly tasty!

yield 24 egg rolls
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For egg rolls

  • EGG ROLL FILLING
  • 1 Tbsp
    canola oil
  • 1 1/2 c
    napa cabbage, chopped in small pieces
  • 3/4 c
    carrots, shredded
  • 3/4 c
    bean sprouts, rinsed and drained
  • 1 Tbsp
    low-sodium soy sauce, or more to taste
  • 1/2 Tbsp
    chinese brown sugar (substitute brown sugar)
  • 1 lb
    ground pork
  • 1/2 Tbsp
    sesame oil
  • 4 lg
    cloves garlic, pressed
  • 1 Tbsp
    fresh ginger, minced
  • 1 Tbsp
    hoisin sauce
  • 1 Tbsp
    oyster sauce
  • 1/4 tsp
    chinese 5 spice
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/3 c
    nira grass aka chinese leek or garlic chives, finely chopped (substitute regular chives)
  • 24
    -6 inch square egg roll wrappers
  • SWEET & SOUR DIPPING SAUCE
  • 3/4 c
    chinese brown sugar (substitute brown sugar)
  • 1/2 c
    shaoxing wine
  • 1/4 c
    pineapple juice
  • 3 Tbsp
    ketchup
  • 1 Tbsp
    low-sodium soy sauce
  • 1/2 tsp
    chili oil
  • 1/2 tsp
    ground himalayan sea salt
  • 1/4 tsp
    ground ginger
  • 1 Tbsp
    cornstarch (mixed with 1/4 cup water)

How To Make egg rolls

  • 1
    In a large skillet over medium heat, add canola and when hot, add cabbage and carrots; sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Stir in soy sauce and brown sugar; cook for 2 minutes. Using a slotted spoon, transfer cabbage mixture to a large bowl and set aside.
  • 2
    Add ground pork and cook half way, breaking down the meat into small pieces. Add some sesame oil and cook until almost done. Add garlic and ginger; sauté until the meat is completely cooked. Add hoisin sauce, oyster sauce, Chinese 5 spice and freshly ground black pepper; cook until the liquid is almost gone. Add chives and continue cooking until liquid is all evaporated, about 1 ½ to 2 minutes, stirring constantly.
  • 3
    Transfer meat mixture to cabbage mixture; stir well and let it cool for 25 to 30 minutes.
  • 4
    Preheat oven to 400ºF.
  • 5
    Fill the wrappers by placing 2 tablespoons of filling on the front third of the egg roll wrapper, close to one corner. Compact the mixture and bring the corner over. Roll it once then fold the sides in and roll it up all the way to the end. Transfer egg rolls (seam side down) to a baking dish lined with lightly greased foil. Spray them with cooking oil and transfer to the preheated oven; bake for 9 minutes.
  • 6
    When time is up, flip them, seam side up, and bake for another 7 to 8 minutes or until golden brown.
  • 7
    Meanwhile, in medium saucepan, add brown sugar, Shaoxing wine, pineapple juice, ketchup, soy sauce, chili oil, salt and freshly ground ginger. Whisk very well and bring the mixture to a boil. Reduce heat to low and keep it warm until needed. If sauce is not thick enough, add cornstarch mixture.
  • 8
    Remove egg rolls from heat and transfer to a baking sheet lined with a wire rack; cool for 10 to 12 minutes before serving. Makes 24 egg rolls
  • 9
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mlZD0Skw9S4
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