2teaspoonssesame oilplus more for brushing egg rolls before baking
1cupfinely chopped green cabbage
4green onionsfinely chopped
10egg roll wrappers
For the Egg Roll Filling:
Add first 9 ingredients to the bowl of a food processor (lemongrass through pepper). Process mixture until it becomes a paste, 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. (I recommend gloves for this as raw jalapeño can cause severe skin irritation.)
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, draining off excess fat. Set aside to cool (refrigerate to speed the cooling process).
Assemble and Bake the Egg Rolls:
Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
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.