Appetizer for 18

Baked Pork Egg Rolls

Name: Baked Pork Egg Rolls
Total time: 50 min
Yield: 18 servings
Cuisine: Chinese
Ingredients: 1 package (16 oz) prepared egg roll wrap; 2 cups shredded cooked pork; 1 can (4 oz) canned shrimp; 1 can (8 oz) water chestnuts; 2 ribs celery; 3 radishes; 5 scallions; 2 cups shredded cabbage; 2 carrots; 1 cup bean sprouts; 1 tsp grated ginger; 1 tsp garlic powder; 1 tsp salt (optional); 1 tsp cumin; 1 tsp tarragon; 1 tsp black pepper; 2 tbsp olive oil

These baked egg rolls wrap seasoned pork, shrimp, crisp vegetables, and cabbage in golden, crunchy wrappers.

$0.57per serving $

50 minstart to table

18servings

Chinese Dairy-free Budget Appetizers Snacks

Ingredients

1 package (16 oz) prepared egg roll wrap
2 cups shredded cooked pork
1 can (4 oz) canned shrimp
1 can (8 oz) water chestnuts
2 ribs celery
3 radishes
5 scallions
2 cups shredded cabbage
2 carrots
1 cup bean sprouts
1 tsp grated ginger
1 tsp garlic powder
1 tsp salt (optional)
1 tsp cumin
1 tsp tarragon
1 tsp black pepper
2 tbsp olive oil

Steps

Heat the oven to 425 F and lightly oil a large baking sheet.
Chop the celery, radishes, scallions, cabbage, carrots, and water chestnuts, then drain the shrimp.
Mix the pork, shrimp, vegetables, bean sprouts, ginger, garlic powder, salt, cumin, tarragon, pepper, and olive oil in a large bowl.
Place filling in 18 wrappers, fold the wrappers over the filling, and seal the edges with water.
Arrange the egg rolls on the baking sheet and brush them with the remaining oil.
Cook pork until it reaches 145 F inside, then rest it 3 minutes.
Bake the egg rolls for 20 minutes, turning them halfway, until crisp and hot.

Main ingredient on sale this week? See what to make with shrimp on sale.