You don’t need to get out your deep fryer to have crispy and delicious egg rolls – these Pork and Vegetable Crispy Baked Egg Rolls are easy to make, truly crispy and absolutely delicious. They’re the perfect crowd pleasing appetizer!
Remember those spicy pork meatballs I told you about? When you make them, save half of the pork mixture and make these crispy baked egg rolls.
You can certainly pan fry, or even deep fry these, but I decided to bake them brushed with sesame oil. They turned out crispy and delicious. For holidays or any kind of gathering, these are sure to be gobbled up quickly. Kids love them too!
If you’re feeling ambitious, you can make your own egg roll wrappers. Or buy them, as I did. The package insert even included a handy guide to assembling the rolls.
How to Make Baked Egg Rolls
1. Heat sesame oil in a large skillet; add cabbage, carrots and green onions. Cook and stir 1 minute. Add ground pork and aromatics; cook and stir until pork is cooked through. Set aside.
2. When filling has cooled, line a baking sheet with parchment paper and preheat oven to 400ºF. Scoop 1/4 cup filling into an egg roll wrapper laid flat at a diagonal. Fold side corners toward middle and roll up as you would a burrito. Place on prepared baking sheet and repeat with remaining pork mixture.
3. Brush egg rolls all over with sesame oil.
4. Bake until golden brown, 15 to 18 minutes. Serve.
As for dip, we had some savory plum sauce that our friend Beth made that was just perfect. You could also combine soy sauce, rice vinegar, sriracha and toasted sesame oil (all to taste) for a simple and delicious dip. Sweet Chili sauce would also be excellent!
Pork and Vegetable Crispy Baked Egg Rolls
This recipe makes 10 egg rolls. You could also make mini-rolls to serve as appetizers using wonton wrappers instead. If you do this, reduce the baking time to 8 to 10 minutes or until golden brown.
- 2 teaspoons sesame oil plus more for brushing egg rolls before baking
- 1 cup finely chopped green cabbage
- 1 medium carrot shredded
- 4 green onions finely chopped
- 1 thick stalk lemongrass coarse outer leaves discarded and tender leaves coarsely chopped
- 2 cloves garlic peeled and crushed
- 1/2 inch fresh ginger peeled and chopped
- 1 shallot coarsely chopped
- 1 jalapeño
- 1 strip uncooked bacon
- 1/4 cup fresh cilantro packed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound ground pork
- 10 egg roll wrappers
For the Egg Roll Filling:
Add first 9 ingredients to the bowl of a food processor (lemongrass through pepper). Process mixture until very finely minced, scraping down the bowl occasionally. Transfer to a medium bowl.
Add ground pork to lemongrass mixture and use your hands to combine, taking care not to over-mix.
Assemble and Bake the Egg Rolls:
Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
Heat 1 teaspoon sesame oil in a large skillet over medium heat. Add cabbage, carrot, and green onions. Cook and stir for about 1 minute. Add pork mixture; cook and stir, breaking into small pieces until pork is cooked through. Set aside to cool (refrigerate to speed the cooling process).
When filling has cooled, scoop 1/4 cup into an egg roll wrapper laid flat with a corner facing you. Fold bottom corner up over filling, then fold two opposite corners toward the middle. Roll up, burrito style, and place on parchment lined baking sheet. Repeat with remaining egg rolls. Arrange egg rolls spaced apart so they brown evenly.
Brush egg rolls all over with sesame oil.
Bake until golden brown, 15 to 18 minutes to your desired amount of crispness. Take care not to bake them too long which can result in a hard outer layer - you're after crispy! Serve.