Baked Egg Rolls
Try this Baked Egg Rolls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
contains honey
dairy free
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger grated
- 1 pound ground pork
- 1 tablespoon sesame oil
- 16 egg roll wrappers
- 2 medium carrots grated
- 2 tablespoons oil i used olive oil
- 1/2 head green cabbage thinly sliced (about 8 cups)
- Carbohydrate 233.622553603799 g
- Cholesterol 20.4206896551724 mg
- Fat 19.7862483092284 g
- Fiber 34.3573253032151 g
- Protein 55.0134433918519 g
- Saturated Fat 3.00501793572646 g
- Serving Size 1 1 recipe (2331g)
- Sodium 1528.73202604229 mg
- Sugar 199.265228300584 g
- Trans Fat 2.78249310740597 g
- Calories 1262 calories
In a bowl mix soy sauce, vinegar, honey, sesame oil, garlic and ginger. Set asideIn a large skillet, brown ground pork. While cooking, break into small pieces. Once cooked, remove from pan and set aside.In same skillet, add cabbage and carrots. Cook over medium heat for 3-5 minutes until cabbage is wilted.Add soy sauce mixture and pork.Continue cooking for another 3-5 minutes until liquid has evaporated.Remove mixture to a large bowl. Let cool slightly.Place â…“ cup of mixture on an egg roll wrapper and roll up.Place seam side down on a lightly greased baking sheet.Just before baking brush top of eggs rolls lightly with oil.Bake in a 400 degree oven for 20 minutes.Eat while still warm.
