Baked Pork Egg Rolls

Happy birthday to my wonderful Dad!  I know it has been a hard couple of weeks, but you have been ver strong.  I love you, and I hope today is a happy one!

I would show you pictures of his birthday cake {Marble Cake with Chocolate Buttercream Frosting}, however when I was icing it, it was pretty much just falling apart.  It still tastes great, it just looks like a big old mess.  Don’t judge a book by it’s cover, right?

Anyway, on to today’s recipe!

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Nearly every night, some version of the following conversation happens in my kitchen:

Chris: “What’s for dinner?”

Becky: “_____________” {fill in the blank with what ever meal we are having}

I get one of two responses, either “Do I like that?” or “Oh, I like _____________.”

Last night was an “Oh, I like that.” night.  How couldn’t if have been?  We were having baked pork egg rolls!

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Chris even went as far as to say that he thinks egg rolls are his favorite food ever, because he “has never ordered 8 of anything else before.”   I think he would order 8 steaks if I (and our bank account) would let him!

Well, considering that egg rolls are his favorite food, I supposed I should try to make them a little healthier than the fried version from our local Chinese restaurant.  This baked version uses a fraction of the oil that deep fried egg rolls would have, and they pack all the flavor that we’ve come to know and love.

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To begin, brown up 1 lb of ground pork with 1 medium onion.  

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I found this broccoli slaw at Trader Joes.  I actually used a combination of this and shredded cabbage.  You want about 4 cups of shredded veggies total, and you can use all cabbage if you can’t find the broccoli slaw.  

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Add your cabbage and broccoli slaw, a little garlic, fresh ginger and soy sauce…

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And cook until your vegetables are softened.  This took about 10 minutes.   I also covered the pot to get the cabbage to steam and soften faster.

Then you want to set up your rolling station, like so:

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You’ll need a small bowl of water, your egg roll wrappers (found in the produce section of the grocery store), your filling (that has been cooled), and a foil lined, olive oil sprayed baking sheet.  

Lay your egg roll wrapper so it is a diamond shape with one of the points facing toward you.  Put about 2-3 tablespoons of your filling in the middle of the wrapper.

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Dip your finger in the water bowl, and run it along the outsides of the wrapper.  Fold the corner that is closest to you towards the middle  and press down.

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Fold each of the side corners in towards the middle, and roll the egg roll away from you over the far corner, creating a nice little package! 

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Place your egg rolls on your baking sheet, and spray the tops with a little more oilve oil to help get the out sides nice and crispy. 

Bake for 15 minutes, and you will have a  cripsy treat to rival your favorite Chinese take out place.  And these egg rolls are much healthier, so they won’t leave you feeling greasy and weighed down!

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Baked Pork Egg Rolls

makes about 18 eggrolls


  • 1 tsp olive oil
  • 1 lb ground pork
  • 1 medium onion
  • 3 cups shredded cabbage
  • 1 cup broccoli slaw  (you can use an additional cup of shredded cabbage if you don’t want to use this)
  • 1/4 cup soy sauce
  • 1 inch piece of fresh ginger, grated
  • 2 tsp chopped garlic (about 3 cloves)
  • 18 egg roll wrappers
  • olive oil spray (or vegetable spray)


  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a large pan.  Add ground pork and begin to brown.
  3. After 5 minutes, add onions, cabbage and broccoli slaw. 
  4. Cook this mixture for 10 minutes, or until cabbage has softened.  Cover with a lid to force the proccess along and help steam the vegetables.
  5. When vegetables are soft, add soy sauce, ginger, and garlic.  Cook for an additional minute.
  6. Let the filling mixture cool while you prepare your rolling station.
  7. Lay an egg roll wrapper so it looks like a diamond with one point facing toward you. 
  8. Place 2-3 tablespoons of the filling mixture in the center of the wrapper.
  9. Dip your finger in water and run it around the outside of the wrapper.
  10. Fold the corner that is closest to you towards the center and press down.  Fold each of the two sides toward the center and roll the egg roll away from you, creating a sealed package.  Continue rolling until all filling is used.
  11. Place egg roll on a foil lined baking sheet that has been sprayed with olive oil or vegetable spray. 
  12. Bake for 15-20 minutes, flipping egg rolls halfway way through.

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