OVEN-BAKED EGG ROLLS
FOR THE FILLING:
1/2 cup (about 1/4 lb.) diced pork cutlet
1/2 tsp. cornstarch
1 clove minced garlic
1/4 cup chopped green onion (tops and bottoms)
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. sherry
1 tbsp. rice wine vinegar
1/2 tsp. Chinese five-spice powder*
1 (16 oz.) bag (6 cups) pre-shredded cabbage and carrots mix for coleslaw
1/4 cup cooking oil
FOR THE EGG ROLLS:
1 egg
1 tbsp. water
Egg roll wrappers
Preheat oven to 400 degrees F.
TO MAKE THE FILLING:
Dice pork cutlet into 1/4-inch dice and place into a bowl. Add cornstarch, garlic, green onions, salt, pepper, sherry, vinegar, Chinese five-spice powder and set aside.
Bring large pot of salted water to a boil, add the shredded cabbage carrot mixture, and blanch 15 seconds. Drain well.
In a saute pan, heat vegetable oil and add the set-aside meat mixture. Saute 3 to 5 minutes.
Remove pan from heat and add the drained cabbage-carrot mixture. Toss to incorporate all ingredients then allow mixture to cool.
TO MAKE THE EGG ROLLS:
In a small bowl, beat egg with 1 tablespoon of water and set aside.
Turn egg roll wrappers on an angle so that they look like a diamond, then place 2 tablespoons of the filling in the middle of an egg roll wrapper. Fold the bottom corner up over the filling. Fold the end corners inward and finish rolling up. Brush the top corner with egg wash to seal.
Place egg roll, seam side down, on a well-oiled cookie sheet. Coat each egg roll with cooking spray.
Bake for 10 to 15 minutes turning egg rolls over once half way through cooking time to ensure that they get crisp on all sides.
*Can be found on the Asian foods aisle in the supermarket.
Makes 10 to 12 egg rolls
Source: Tracey Koch, Baton Rouge Advocatem January 24, 2008 |