Egg Rolls – Fried or Baked

This recipe goes back to the early 1980’s when I took my first Chinese cooking class by a local chef,  Christine Liu, who lived in my hometown.  I still have her cookbook and many recipes later… my husband and I enjoyed dishes with an Oriental flavor.

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Egg Rolls Fried or Baked

  • 1 lb. unseasoned ground pork (can add an extra 1/2 lb.)
  • dash of freshly minced ginger
  • 1 garlic clove, minced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup celery, minced
  • 1/2 cup green onion, minced
  • 1/4 cup carrot, minced
  • 6 cups green cabbage, coarsely chopped
  • 3 tbsp. low sodium soy sauce
  • 1 (8 oz.) can water chestnuts, drained and minced
  • 1 (14 oz.) can bean sprouts, drained
  • 24 egg roll skins (you might need to buy 2 packages, one variety had 16 skins and another variety 22)
  • 1 egg beaten or cornstarch mixed with water to seal

Cook pork and garlic until pork is browned; drain off fat.  Stir in ginger, salt, pepper, celery, green onion and carrot.  Cook, stirring constantly for 2 minutes.  Add cabbage and cook another 5 minutes; stir in soy sauce.  Remove to a large bowl and add bean sprouts and water chestnuts.

Place 1/3 cup filling at the end of one corner. Fold that corner over on the mixture.   Fold over the two sides on each other; finish rolling up   each egg roll.  Use a little cornstarch mixed with water or a beaten egg to seal the end.

Heat oil to 350°F and fry a few at a time, turning once, until golden brown.

You can also BAKE these egg rolls (only 4 Weight Watcher’s  points per egg roll without any sauce) and there is really not a big difference in taste.  Not so messy and no oil to get rid of – the texture of the wrapper is just a little different.

Preheat the oven to 425°F.  Brush each egg roll with oil or cooking spray.  Bake for 12 minutes on one side; then turn baking an additional 10 minutes.  You can freeze these then bake them later.

Can you tell which ones were baked and which ones were fried?  Serve with a sweet and sour sauce, plum sauce or a dipping sauce (see below).

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Sweet and Sour Sauce

  • 1 tbsp. cornstarch
  • 1/3 cup white vinegar
  • 1/2 cup pineapple juice
  • 2 tbsp. ketchup
  • 2 tsp. soy sauce
  • 1/2 cup (or less) brown sugar

Combine all ingredients and bring to a boil, stirring frequently.  Simmer until sauce thickens.

Sweet and Sour Sauce II

  • 1/3 cup white vinegar
  • 1/3 cup brown sugar, packed
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tbsp. cornstarch
  • 2 tsp. soy sauce
  • 1 tsp. Thai Chili Sauce

Combine all of the ingredients and bring to a boil and stir until it thickens.

Plum Sauce

  • 1 cup plum preserves
  • 1 garlic cloves, peeled and minced
  • 3 tbsp. white wine
  • 1 tbsp. Dijon mustard
  • 1 tsp. dry mustard

Combine all of the ingredients in a small saucepan.  Heat over low just to melt the preserves.

Garlic Soy Dipping Sauce

  • 4 tbsp. soy sauce
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. vegetable oil
  • 1 tsp. sesame oil
  • 1 tsp. garlic, minced
  • 1 tsp. scallion, minced
  • pinch of sugar

Combine all of the ingredients and mix well prior to serving.

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