Light & Crisp Baked Egg Rolls

I bought a small pork loin on sale, roasted it, and had some leftover. As I contemplated what to do with it next, I knew I wanted to include a lot of vegetables. I can only take so much meat. I suddenly thought of egg rolls. I used to make egg rolls rountinely but haven't in years. So, egg rolls it was.
If you don't have any leftover pork roast, you can fry a couple of pork chops to chop up, or you can use shredded chicken, or shrimp, or forget any kind of meat at all and use some mushrooms. Or not.

Because they are baked and not fried these egg rolls are light and crisp, almost like biting into phyllo. Also they are surprisingly tasty the next morning, cold. Not anything like leftover, soggy, and heavy fried food.

Egg Rolls
1 1/2 cups shredded roasted pork
1/2 head Napa cabbage, thinly sliced
2 medium carrots, grated
4 or more scallions, sliced
2 - 3 cloves garlic, minced
1 Tbsp. grated ginger
1/2 tsp. red pepper flakes, or to taste
Soy sauce, to taste
Eggroll wrappers
1 egg, beaten
Gomasio or sesame seeds, optional

Combine pork, cabbage, carrots, scallions, garlic, ginger, and red pepper flakes in a mixing bowl. Sprinkle with soy sauce to taste.



Preheat oven to 425 degrees. Generously oil a baking sheet.

With an eggroll wrapper on a cutting board, one corner toward you, place a mound of the stuffing onto it and roll up.






Brush on some of the egg to seal the edge.


Place on oiled baking sheet, brush with the beaten egg, and sprinkle with Gomasio, or sesame seeds.

Bake for 15 - 20 minutes.

Serve with your favorite dipping sauce.