Healthier Egg Rolls – Baked not Fried


  • 1 pound Sweet Italian Pork Sausage
  • 1 tablespoon Flour
  • 1 teaspoon Chinese 5 Spice
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon Canola Oil
  • 2 cloves garlic, very finely minced
  • 2 cups Napa Cabbage (about ½ one small head of cabbage), shredded or finely chopped
  • 2-3 Carrots, shredded (about 1 cup)
  • 1 teaspoon grated fresh ginger
  • 10 Fresh Shiitake Mushrooms (about 2 cups), stems discarded and finely chopped
  • 3 Scallions, chopped
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1 tablespoon Sugar
  • 25 Egg Roll Wrappers (about 1 package)
  • Cooking Spray or Melted Butter
  • Sweet Chili Sauce (for serving)


  1. Preheat oven to 425 degrees.
  2. To make the filling, combine the sausage, flour, Chinese 5 spice and oyster sauce together. Marinate at least 10 minutes.
  3. Heat a wok or large saute pan over high heat.
  4. Add the cooking oil and swirl to coat.
  5. Add the pork and stir-fry until no longer pink, about 2-3 minutes.
  6. Leaving as much liquid as possible in the pan, remove the pork to a paper towel lined plate.
  7. Turn heat to medium-low and then add the garlic, cabbage, carrots, ginger, mushrooms and scallions and stir-fry for 1 minute, until the vegetables are softened.
  8. Add the rice wine and sugar.
  9. Continue to stir-fry for another minute and then remove from the heat.
  10. Add the pork back to the wok and stir to combine.
  11. Let cool for about 15 minutes.
  12. To assemble the egg roll, place the egg roll wrapper on a plate diagonally so it’s a diamond.
  13. Place 2 heaping tablespoons of the filling in a straightline across the bottom ¼ of the egg roll wrapper.
  14. Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.
  15. Arrange the egg rolls on a baking sheet lined with parchment paper.
  16. Evenly spray the top of each egg roll with the cooking spray and then bake them for 12 to 14 minutes, rotating after 7 minutes, until they’re golden brown and crispy.
  17. Remove the egg rolls from the oven and serve them immediately with the sweet chili sauce.Source : allrecipes.com
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