Baked Pork Egg Rolls

 We love egg rolls around this house, and one of our favorite recipes to prepare are my Baked Shrimp Egg Rolls.  I have tweaked that recipe a bit to make these Baked Pork Egg Rolls which are equally as good, and a little bit easier to prepare.


One Coleslaw .Mix (this is much easier to use than chopping up the vegetables separately)
One package Egg Roll Wraps (you will only use about half of the package)
One pound ground pork
4 tablespoons Soy Sauce (divided)
 3 tablespoons Oyster Sauce
2 tablespoons Sesame Seed Oil
1 tablespoon Ground Ginger

First place your ground pork in your frying pan and add 2 Tablespoons of soy sauce.

Brown your ground pork, then drain the grease from it and set aside.

Next add your coleslaw mix to the pan along with 3 tablespoons oyster sauce, 1 tablespoon ground ginger, 2 tablespoons soy sauce, and 2 tablespoons sesame seed oil.

Saute until vegetables are tender then add pork in.

Lay out your egg roll wrap in a diamond shape with the bottom point facing you.  Spoon about two to  three tablespoons of egg roll filling mixture into the middle of the wrap.

Fold the bottom half of the wrapper up covering the egg roll filling mixture.

Next, fold in each of the sides of the egg roll wrapper.

Next roll over the top of the egg roll wrapper.

Place rolled egg rolls on a greased baking sheet and bake in a preheated oven at 400 degrees for fifteen minutes or until lightly golden brown.


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