Baked Egg Rolls
  • 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)
  1. In a skilled brown you meat until cooked through.
  2. Add carrots, celery, green onions, garlic, and ginger.
  3. Saute until vegetables are starting to get tender.
  4. Add in soy sauce, vinegar, fish sauce, sriracha, and sweet soy.
  5. Stir and add salt and pepper and adjust seasonings to taste.
  6. Let mixture cool.
  7. Preheat oven to 400 degrees.
  8. Spoon 2 tablespoons of filling into the center of an egg roll wrapper. Roll and seal with water following package directions.
  9. Place egg rolls on a baking sheet brushed with oil.
  10. Use a pastry brush to coat the tops of the egg rolls with oil.
  11. Bake at 400 for 15-18 minutes, turn once or twice.
Recipe by From This Kitchen Table at