These oven-baked egg rolls are a healthier alternative to the traditional fried version, yet they are just as crispy and flavorful. Filled with a tasty mixture of vegetables and protein, they make a great appetizer or light meal for any occasion.
Ingredients
- 1 package egg roll wrappers
- 1 lb ground pork or chicken
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- Salt and pepper to taste
- Cooking spray
Directions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large skillet, brown the ground pork or chicken over medium heat. Add garlic, cabbage, carrots, and bean sprouts and cook until vegetables are tender.
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Add the sauce to the skillet and stir well to combine.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon some of the filling onto the wrapper and fold the bottom corner over the filling. Fold in the sides and roll tightly. Use a little water to seal the edge.
- Place the egg rolls on the prepared baking sheet and spray lightly with cooking spray.
- Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
- Serve hot with your favorite dipping sauce and enjoy!
