Oven Baked Pork Egg Rolls
Egg rolls are one of those things you always must get when you order Chinese food. It’s a staple item for takeout. Crunchy, deep fried, and stuffed with a hot and magnificent filling. As good as the takeout is, we don’t order it very often. I always try to make healthier version of my favorite restaurant foods, because let’s face it, the unhealthy ones are always the best. Also, I really don’t love fried food. Enter Oven Baked Egg Rolls.
Baked, Not Fried
While these egg rolls still have the traditional wrapper, they are oven baked rather than deep fried. Baking them at a high temperature with a butter or oil brushed on the top ensures a crunchy, crispy egg roll. These are pork egg rolls, but feel free to substitute mushrooms for a vegetarian version. I would totally do that if Brad weren’t allergic to mushrooms! The filling in these egg rolls is simple and contains the classic ingredients you would find in a traditional egg roll.
When preparing the filling, I love to use this potato masher to help break up the ground pork. I prefer not to have larger chunks of meat so that the filling is consistent. The coleslaw mix I get has the carrots included, but tends to have larger pieces of cabbage. You can rough chop the mix if you want to, but everything worked out fine since the cabbage wilts with cooking.
After cooking the filling, just wrap them up like baby burritos and bake for a quick 15 minutes. To keep the dough wrapper from burning, be sure to brush the tops with butter or oil (I liked butter the best) before baking. I did notice that the ends of the egg rolls browned a lot more than the rest of the egg roll, so I tried wrapping the ends with little foil hats. It worked like a charm however it took FOREVER. Just keep an eye on them and take them out when you feel they are crispy enough.
The package of egg roll wrappers I found had 20, which seems to be the general number. There isn’t a perfect math for the amount of filling you need, but there was a little filling left over. This recipe calls for ¼ cup of filling but using 1/3 cup filling in half the egg rolls will help you use it all up. I realize that may sound confusing, so just stuff those babies as full as you can. Make sure to brush the top with butter or oil!
Enjoy these with your favorite dipping sauce and other Chinese takeout meals. The egg rolls would pair perfectly with this Paleo Beef and Broccoli recipe!
Need a low carb version? Check out this, very similar but with more flavor:
How to Roll an Egg Roll
Oven Baked Egg Rolls
- Stove top
- 1 lb ground pork
- 1 package coleslaw mix
- ¼ cup green onions white and green parts chopped and separated
- 2 cloves garlic minced
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp garlic chile sauce
- 1 package egg roll wrappers
- 1-2 tbsp oil or butter
- ¼ cup water
- salt and pepper to taste
- Saute ground pork over medium heat in a large skillet
- Once ground pork is browned, add 1 package of coleslaw mix to the skillet and mix
- Add soy sauce, garlic, white part of green onions, and chile garlic sauce and stir to combine
- Cover and let cook for 5 minutes, remove lid, stir, and cover again for 5 minutes or until the coleslaw mix is cooked and wilted
- Add remaining green onions and remove from heat
- Preheat oven to 425 degrees F
- Place egg roll wrapper in a diamond shape and put ¼ cup pork mixture in the middle of the wrapper
- Paint the other half of the wrapper with water using your fingers
- Roll up the egg roll like a baby burrito, folding the sides in
- Once all egg rolls are finished, brush oil or butter on the tops of the egg rolls
- Place in the 425 degree oven and cook for 15-18 minutes or until the top of the egg rolls and are browned and crispy
- Freeze any leftovers and cook at 375 degrees for 20 minutes, flipping half way through