Baked Pork Egg Rolls

Egg Rolls are traditionally fried, but after a very painful mishap (hot oil in my eyeball) I decided to try baking them, and they turned out delicious! The reason I recommend baking these egg rolls instead of frying is because this recipe calls for soy sauce and vinegar. The moisture from the soy sauce and vinegar will leak out of the egg roll - because it is impossible to seal the egg roll skin completely - and that moisture will cause the oil to splatter, and you will get a painful eyeball of hot oil (and yes, I was standing as far away as possible when that happened). So, I bake these egg rolls - which is also healthier.

Baked Pork Egg Rolls

Ingredients

16 oz. seasoned ground pork sausage
1/2 head green cabbage, shredded
1 cup celery, thinly sliced
1/2 carrots, grated
2 Tbsp. soy sauce
2 Tbsp. vinegar
1 Tbsp. ginger
1/4 cup sesame seeds
flour
1 package Egg Roll skins

Instructions:

1. Shred cabbage, grate carrots, and slice celery. Cook in boiling water until tender. Drain.
2. Meanwhile, brown sausage and drain.
3. Combine sausage, vegetables, soy sauce, vinegar, ginger, and sesame seeds.
4. Mix water and flour together to make a paste.
5. Use fingers to spread paste along edges of egg roll skins.
6. Place large spoonful of mixture into middle of egg roll skins,

bring two opposite corners together,

pull one more corner into the middle,

roll.

7. Bake in oven at 400° for 12 minutes.

Estimated calories: 146 calories per egg roll
Suggested sides: rice, cooked vegetables