Egg rolls. A lot of times when I think about these crunchy appetizers (or main dish in our house) lots of grease comes to mind. Fried foods can tend to be over loaded in oils and be messy for little fingers to eat. Baked egg rolls eliminate all of these problems.
Get the crunch and yummy flavors without walking away with oily fingers.
After I put this recipe together for the first time, my husband said he wouldn’t change a thing and rated them a 9.5 out of 10.
The best thing about this recipe is it’s easy to change up. Use whatever ground meat you like best, vegetables you have on hand, and change up the seasonings to use what you already have.
You start with prepping your veggies and cooking the veggie and meat mixture in a big skillet:
After the mixture is cooked, lay out your egg roll wrappers and place a small amount of filling in the center:
Roll the egg roll by folding the bottom corner up over the mixture and then the two side corners over. Dip your fingers in water and rub the edges of the top triangle with water and fold down.
Place egg rolls on a baking sheet and brush with oil using a pastry brush.
Bake and enjoy!
- 1 pound ground meat
- ½ c. grated carrot
- ½-1 cup chopped celery (chopped shredded cabbage, bean sprouts etc)
- ¼ cup chopped green onions
- 1 clove garlic, minced
- 1 t. minced ginger
- 1 t. rice wine vinegar
- 1 T. soy sauce
- 1 t. fish sauce
- ⅛ t. sriracha
- 2 t. sweet soy sauce (or oyster sauce or hoisin)
- Salt and Pepper
- 1 package egg roll wrappers (mine had 21 wrappers)
- Expeller Pressed Coconut Oil (or other oil)
- In a skilled brown you meat until cooked through.
- Add carrots, celery, green onions, garlic, and ginger.
- Saute until vegetables are starting to get tender.
- Add in soy sauce, vinegar, fish sauce, sriracha, and sweet soy.
- Stir and add salt and pepper and adjust seasonings to taste.
- Let mixture cool.
- Preheat oven to 400 degrees.
- Spoon 2 tablespoons of filling into the center of an egg roll wrapper. Roll and seal with water following package directions.
- Place egg rolls on a baking sheet brushed with oil.
- Use a pastry brush to coat the tops of the egg rolls with oil.
- Bake at 400 for 15-18 minutes, turn once or twice.
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