Baked Egg Rolls - cooking recipe

Ingredients

1 lb ground lean pork
3 green onions, chopped
3 minced garlic cloves
1 cup bean sprouts
1 carrot, grated
1/2 cup chopped water chestnut
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon pepper
12 large egg roll wraps
1 teaspoon vegetable oil
Serve with
plum sauce
sweet chili sauce

Preparation

In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375\u00b0F (190\u00b0C) oven until golden and crisp, about 20 minutes.