Baked Pork Egg Rolls

We love this healthy makeover and don't even miss the deep fried part!  Making homemade egg rolls may seem overwhelming but it really is not very hard.  And I've got step by step instructions today to help you succeed!  

To make your egg rolls you will need egg roll wrappers, ground pork, cabbage, shredded carrots(you can shred your own, but I like using pre- shredded carrots), a onion, garlic and ginger (you can use ground ginger, but fresh is so much better). I forgot to add salt, pepper and canola oil to the picture, but make sure you have those on hand, as well. You can find egg rolls wrappers in most  grocery stores by the fresh ginger and bean sprouts.

Preheat your oven to 425 degrees. Heat a large, deep skillet over medium heat with 1 T. of canola oil. when hot, add your pork. Season with salt and pepper. Stir often until it cooks completely.  

While the pork is cooking you can get your vegetables ready.  Add the onion, garlic, ginger and carrots to the meat.  Add about half the cabbage and stir.  Once the cabbage has cooked down a little add the rest of it.  It will look like a lot, but it will cook down.

Let the sausage mixture cook until the cabbage is tender. 

Now you are ready for the fun part! Spray a pan with cooking spray and fill a small dish with water. Have your egg roll wrappers and filling close by so everything is together.  

Put about 1/3 cup of filling in the center of the wrapper.

Fold up the bottom side of the wrapper over the filling

Dip your finger in the water and run it along the left and right sides  of the wrapper.  Fold one side over. Then the other.

Now wet the remaining edge of the wrapper.

Tuck any filling under the already folded part.  Roll the egg roll over once, towards to remaining edge on top as shown below

.

Fold down the top edge to seal. 

Place seam side down on the greased baking pan.  Repeat with remaining egg rolls.  Spray the top of each egg roll with cooking spray.  Bake for 12-15 minutes or until they start to brown. 

Enjoy! You can serve these with your favorite sweet and sour sauce.

Baked Pork Egg Rolls
Recipe By: Prescriptions for a Happy Home

Ingredients:
1 pkg. egg roll wrappers

1 lb. ground pork

1 T. canola oil

1/2 tsp salt

1/4 tsp black pepper

1 onion, chopped

2 inches fresh ginger, minced (or about 1 tsp. ground ginger)

1-2 cloves of garlic, minced

3 cups cabbage, shredded 

1 cup shredded carrots 

Directions:

Preheat your oven to 425 degrees. Heat the canola oil in a large, deep skillet over medium heat. When the oil is hot, add the ground pork and season with salt and pepper. Stir pork often until completely cooked. Add the onion, garlic, ginger, carrots and half of the cabbage.  Stir and let the cabbage cook down a little and then add the remaining cabbage. Cook until cabbage is tender, about 4-6 minutes. 

Spray a large baking sheet with cooking spray and fill a small bowl with water.  Take one egg roll wrapper and lay it in a diamond shape and place 1/3 cup of filling in the center. Fold up the bottom point to the center. With you finger, run a little water along the left and right sides of the wrapper. Fold each over, one at a time, to the center. Wet the top remaining edge with water.  Roll the wrapper with filling up towards the top. Fold down the point to seal.  Repeat with the remaining egg rolls.* Place egg rolls seam side down on the greased baking sheet. Spray each egg roll with cooking spray. Bake for 12-15 minutes, or until they are golden brown.

Serve with sweet and sour sauce, if desired.

Makes 12-16 egg rolls

*Note:When I make these for my family I like to use about half the filling for the first night and then I just refrigerate the remaining filling and egg roll wrappers and make them fresh for the next night.  You can make them all at once and just reheat them then next night, they just won't be as crispy.