Baked Egg Rolls
An easy alternative to deep fried egg rolls.
1 cup bean sprouts
1 cup shredded carrots
24 egg roll wrappers
1 tbsp sesame seed oil
1 tbsp fish sauce
1 lb pork
1 tsp ginger, minced
2 cups shredded cabbage
Preheat oven to 425 °F (210 °C). Brown pork and ginger until light brown.
Add shredded carrots, cabbage, and bean sprouts to pork mixture. Mix together. Add fish sauce and let mixture cool.
Fill egg roll wrappers with 1 to 2 tbsp of mixture and roll. Place on baking sheet and lightly brush egg rolls with sesame oil.
Cook for 6 minutes then turn to cook for additional 6 minutes. Do not over-brown.
in 1 serving of Baked Egg Rolls.
, 48% carbs, 19% protein.
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