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Recipe: Baked Not Fried Pork Egg Rolls

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  • Author: Mavis Butterfield



1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
1 tablespoon olive oil


  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  2. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the egg roll paper with water on the final corner to help seal the egg roll.
  4. Place egg rolls into a lined cookie sheet and brush with olive oil. Bake at 400 degrees for 10 -12 minutes or until lightly browned.  Serve with a side of soy sauce.


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