Crispy Baked Pork and Veggie Egg Rolls
These Crispy Baked Pork and Veggie Egg Rolls are a healthier twist on a classic favorite. Instead of frying, these delicious egg rolls are baked to perfection, resulting in a lighter dish without sacrificing flavor. Made with ground pork (or chicken or turkey), fresh veggies like carrots and green onions, and flavored with savory soy sauce and sesame oil, these rolls are packed with protein and crunch. You can even customize the filling by adding in some bean sprouts for extra texture and nutrition. Perfect as an appetizer, a snack, or served with a side salad for a light meal, these egg rolls are sure to impress at any gathering!
N/A
Servings
100
Calories
12
Ingredients
Ingredients
Ground lean pork
1 lb (raw, can substitute with ground chicken or turkey)
Green onions
3 (chopped)
Garlic cloves
2 (minced)
Carrot
1 (grated)
Water chestnuts
1/2 cup (chopped)
Soy sauce
2 tablespoons (liquid)
Cornstarch
1 tablespoon (dry)
Water
1 tablespoon (liquid)
Sesame oil
1 teaspoon (liquid)
Pepper
1/2 teaspoon (ground)
Egg roll wraps
12 (large size, 5 1/2-inch)
Vegetable oil
1 teaspoon (for brushing)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a non-stick skillet, cook the ground pork over medium-high heat. Use a spoon to break up the meat as it cooks until it is no longer pink, about 5 minutes. Drain any excess fat.
3
Add the chopped green onions, minced garlic, grated carrot, and chopped water chestnuts to the skillet. Cook over medium heat for about 3 minutes, or until the onions are softened.
4
In a small bowl, whisk together the soy sauce, cornstarch, water, sesame oil, and pepper. Pour this mixture over the meat and veggie mixture in the skillet, stirring to combine. Let the filling cool slightly before handling.
5
On a clean work surface, lay out an egg roll wrapper. Brush the edges with water to help seal it.
6
Spoon a scant 3 tablespoons of the filling onto the bottom third of the wrapper, leaving about a 1/2-inch border on the bottom and sides.
7
Fold the bottom edge over the filling, then roll it up tightly, tucking in the sides as you go to seal the egg roll. Pinch the ends to ensure they are securely closed.
8
Place the egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush the tops with vegetable oil.
9
Bake in the preheated oven for 20 minutes, or until golden and crisp. Serve warm with plum sauce or your favorite dipping sauce.
Nutrition Information
4g
Fat
8g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Pork and Veggie Egg Rolls?
These are a healthier twist on a classic favorite, using baking instead of frying to create a lighter dish filled with ground pork and fresh vegetables.
How many calories are in one egg roll?
Each egg roll contains 100 calories.
Are these egg rolls fried or baked?
These egg rolls are baked to perfection in the oven rather than deep-fried.
Can I substitute the pork with another meat?
Yes, you can substitute the ground lean pork with ground chicken or ground turkey.
What vegetables are included in the filling?
The filling includes chopped green onions, grated carrot, and chopped water chestnuts.
How long do I need to bake the egg rolls?
Bake the egg rolls in a preheated oven for 20 minutes, or until they are golden and crisp.
At what temperature should the oven be set?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How much protein is in each egg roll?
Each egg roll provides 8g of protein.
What is the fat content per serving?
There are 4g of fat in each egg roll.
How many carbohydrates are in an egg roll?
Each egg roll contains 8g of carbohydrates.
Can I add bean sprouts to the recipe?
Yes, you can customize the filling by adding bean sprouts for extra texture and nutrition.
How do I seal the egg roll wrappers?
Brush the edges of the wrapper with water to help seal it after rolling up the filling.
What dipping sauce is recommended?
These egg rolls are delicious when served warm with plum sauce or your favorite dipping sauce.
How much filling should I put in each roll?
Spoon a scant 3 tablespoons of filling onto the bottom third of each wrapper.
What size egg roll wraps should I use?
This recipe calls for 12 large-sized egg roll wraps, approximately 5 1/2 inches.
How do I prepare the water chestnuts?
The water chestnuts should be chopped into small pieces before being added to the skillet.
What is the purpose of cornstarch in this recipe?
Cornstarch is mixed with soy sauce, water, and sesame oil to create a thickened sauce that binds the filling.
Do I need to cook the meat before rolling the egg rolls?
Yes, you must cook the ground pork in a skillet until it is no longer pink before assembling the rolls.
How do I ensure the egg rolls are crispy?
Lightly brush the tops of the egg rolls with vegetable oil before baking to help them get golden and crisp.
Should I drain the fat from the meat?
Yes, after cooking the meat for about 5 minutes, you should drain any excess fat from the skillet.
How do I place the egg rolls on the baking sheet?
Place them seam-side down on a parchment-lined baking sheet to prevent them from opening.
How long do I cook the vegetables in the skillet?
Cook the onions, garlic, carrot, and water chestnuts for about 3 minutes until the onions are softened.
Is sesame oil necessary?
The recipe uses 1 teaspoon of sesame oil to provide a savory, authentic flavor to the filling.
Can these be served as a meal?
Yes, they are great as an appetizer or snack, but can also be served with a side salad for a light meal.
How many garlic cloves are in the recipe?
The recipe requires 2 cloves of minced garlic.
What type of skillet should I use?
A non-stick skillet is recommended for cooking the meat and vegetable filling.
Should the filling be hot when I roll the egg rolls?
It is best to let the filling cool slightly before handling it to make the rolling process easier.
How many ingredients are in this recipe?
There are 12 total ingredients used in this recipe.
How much soy sauce is used?
The recipe uses 2 tablespoons of soy sauce.
How do I fold the egg roll wrapper?
Fold the bottom edge over the filling, roll it up tightly while tucking in the sides, and pinch the ends to seal.