Ingredients
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1 lb ground lean pork (or ground chicken or turkey)
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3 green onions, chopped
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2 garlic cloves, minced
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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1 tablespoon water
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1 teaspoon sesame oil
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1/2 teaspoon pepper
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12 egg roll wraps, large size - 5 1/2-inch
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1 teaspoon vegetable oil
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1 carrot, grated
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1/2 cup water chestnut, chopped
Instructions
- Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
- Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
- In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
- Place egg roll wrapper on work surface and brush with water.
- Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
- Pull bottom edge over the filling and roll up, pinching ends to seal.
- Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.