Ingredients and Weight:
- Egg roll wrappers: 8 large (12 ounces)
- Shredded cabbage: 1 cup (4 ounces)
- Shredded carrots: 1 cup (4 ounces)
- Bean sprouts: 1 cup (4 ounces)
- Chopped celery: 1/2 cup (2 ounces)
- Ground pork: 1 pound (16 ounces)
- Ginger, minced: 1 teaspoon
- Soy sauce: 3 tablespoons
- Sesame oil: 1 teaspoon
- Salt and black pepper to taste
- Eggs, beaten: 1 large (for egg wash)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the cabbage, carrots, bean sprouts, celery, ground pork, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
- Lay out an egg roll wrapper on a flat surface like a diamond. Place about 1/4 cup of the filling in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling.
- Roll up the wrapper tightly, starting from the bottom corner.
- Use the beaten egg to seal the edges of the wrapper.
- Place the egg rolls on a baking sheet lined with parchment paper.
- Brush the egg rolls with the remaining egg wash.
- Bake for 20-25 minutes, or until golden brown and crispy.
Nutritional Information:
Per egg roll (1/8 of the recipe):
- Calories: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 10g
Dish Characteristics:
- Crispy and golden on the outside
- Tender and savory on the inside
- Perfect for appetizers, snacks, or as part of a meal
User Comments:
- "These egg rolls were amazing! The filling was flavorful and the crust was perfect."
- "I love that these egg rolls are baked instead of fried. They're so much healthier."
- "The combination of flavors and textures in these egg rolls is out of this world."
Special Precautions and Tips:
- When folding the egg rolls, make sure to tuck in the sides as you roll to prevent the filling from spilling out.
- If the egg wash is too thick, add a little water to thin it out.
- Serve these egg rolls hot with your favorite dipping sauce.
