Each of us may have our own particular favorite food when it comes to ordering Chinese take-out. For some people, it may be beef and broccoli and for others, it could be moo goo gai pan. Something that almost everybody can agree on, however, is the simple eggroll. They are a part of any real Chinese take-out meal and now, it isn’t necessary for you to order ahead to eat them.
These pork and vegetable crispy baked eggrolls are so close to take out, you might wonder if somebody actually brought some in from your local restaurant. They are easy to make and once you try them, you may never go back to buying the expensive version ever again. Make them for dinner tonight along with your favorite Chinese restaurant dish and you will find that your family is loving every bite of it.
Ingredients:
1/2 tbsp olive oil
1 tsp sesame oil
1 cup green cabbage, sliced
1 carrot, shredded
5 green onions, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 slice of bacon, chopped
1/2 lb ground pork
12 egg roll wrappers
Salt and pepper (to taste)
Additional sesame oil for brushing once egg roll is wrapped
Directions:
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Heat the olive oil and sesame oil in a wok or large skillet over medium heat.
Add the sliced cabbage, shredded carrot and chopped green onions to the pan. Cook and stir for about 1 minute.
Next add the garlic, ginger, bacon and ground pork. Break the meat up into pieces and stir until the pork is completely cooked through and no longer pink. Set mixture aside and let cool.
Once the mixture has cooled, scoop 1/4 cup into an egg roll wrapper.
Fold two opposite corners towards the middle and roll it up (like a burrito).
Once rolled, place the egg rolls on the parchment lined baking sheet and brush with sesame oil.
Bake for 12-14 minutes. They should be golden brown when done. Serve warm and enjoy!