My family loves Chinese food, and who doesn’t love a good egg roll? The only thing I’m not a fan of is that they are fried and greasy. So…I decided to try my hand at baked egg rolls to see how they would taste. Delicious! You will not even miss the fat or clogged arteries!!!
Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 18-20 minutes
1 package egg roll wrappers
1 lb. ground pork sausage
4 scallions, chopped
2 zucchini, shredded
Stir Fry Sauce (just use your favorites)
Soy Sauce for dipping
Preparing Baked Egg Rolls:
Brown pork in medium skillet until no longer pink. Add scallions and zucchini. Saute for 3 minutes. Add stir fry sauce and mix well. Remove from heat and let cool. Preheat oven to 350 Degrees. Crack and beat the egg in a small bowl. Take an egg roll wrapper and place it on a work surface on the diagonal. Place about a tablespoon of mixture on the bottom third of the wrapper. Brush with the beaten to moisten slightly. Roll from the bottom, making sure you pinch in the sides as you roll. Place on a pan and repeat with remaining ingredients. Brush the outside with the egg as well.
Bake for 18-20 minutes (oven temperatures and times will vary). Turn at 9-10 minutes for even cooking. Dip in your favorite soy sauce.
Put whatever kind of filling in here that you like. Try this chicken filling that I have used for lettuce wraps if you don’t want to use pork.