Pork and Vegetable Baked Egg Rolls are a healthy, crispy and delicious appetizer recipe served with a creamy spicy dipping sauce. No need to order take-out when you have this recipe in your wheelhouse!
The hubby brought home egg roll wrappers this week, randomly, saying that he just saw them in the store and decided to pick them up. That night he was cooking dinner and never ending up making them. I saw them in the frig and realized that I had never made egg rolls before!! What!?! I knew I had to rectify that situation 😛
I decided to keep it pretty classic with my first attempt at egg rolls. I decided to go with a Pork and Vegetable Baked Egg Rolls. I saw this recipe for Pork and Vegetable Crispy Baked Egg Rolls from Pinch and Swirl and used Marissa’s recipe as my inspiration. I went with lean, thinly sliced boneless pork chops instead of ground pork because that is what we had on-hand and you know that I am cheap and I like to use what I have instead of buying more 😉
I used an all natural egg roll wrapper to make healthy baked alternative to the fried egg rolls that you can get from take-out! I found that it was super simple to make these Pork and Vegetable Baked Egg Rolls and they were super tasty!! The creamy sriracha dipping sauce was really the icing on the cake!! YUMMY 😛
We had a Chinese dinner the other night that included these Pork and Vegetable Baked Egg Rolls and my Easy Spicy “Un” Fried Rice (coming soon to the blog) and we all really enjoyed it!! I loved how crispy these egg rolls turned out without a fryer and the pieces of pork, rather than the traditional ground pork helped keep texture to the egg roll.
Here is your recipe for Pork and Vegetable Baked Egg Rolls:
- 2 tsp. sesame oil
- 1 tsp. extra virgin olive oil
- 1 lb. lean, thinly sliced boneless pork chops, chopped into very small pieces
- 1 cup matchstick carrots
- 1 cup green cabbage, finely chopped
- 3 green onions, finely chopped
- 1 jalapeño, seeded and chopped
- 2 tbsp. cilantro, chopped
- 1 tbsp. reduced-sodium soy sauce
- 1 tbsp. fresh ginger
- 1 tsp. crushed red pepper taste
- sea salt and fresh ground pepper, to taste
- 14 egg roll wraps
- 1 tsp. sesame oil, for brushing the tops of the egg rolls
- ⅓ cup reduced-sodium soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. sriracha, more or less depending on taste
- 1 tsp. toasted sesame oil
- ⅓ cup non-fat plain greek yogurt
- Pre-heat 400°F.
- Heat oils in a large skillet over medium-high heat
- Once hot, add pork to the pan and sauté for approximately 4-5 minutes, browning on all sides.
- Add carrots, cabbage, green onion, jalapeño to the pan and sauté for approximately 2-3 minutes or until the veggies begin to soften.
- Add cilantro, soy sauce, ginger, red pepper flake, salt and pepper and stir to combine.
- Take pork mixture off the heat and let cool slightly.
- To assemble the egg rolls, place the egg roll wrapper on the work surface in a diamond shape. Add 2 tbsp. of pork mixture to the center of the wrapper.
- Fold bottom corner over the filling and roll over once.
- Fold both sides snuggly against the filling.
- Roll wrap up burrito-style and seal the final corner with water.
- Repeat with remaining egg rolls.
- Evenly place egg rolls on a parchment or aluminum foil lined cookie sheet, seal side down.
- Brush the tops of the egg rolls with sesame oil
- Bake until golden brown, approximately 14-15 minutes
- While the egg rolls are baking, mix soy sauce, rice vinegar, sriracha, sesame oil (I used what was remaining after brushing the tops of the egg rolls) and greek yogurt in a small mixing bowl. Whisk until well combined and then place in the refrigerator until the egg rolls are done.
- Serve egg rolls with the creamy sriracha dipping sauce on the side.
Here is the nutritional information for Pork and Vegetable Baked Egg Rolls:
*Nutritional information is per egg roll and does not include dipping sauce.
So tell me, do you like to make your own take-out at home? If so, what do you like to make best?
Yum!! I have never made egg rolls before but you are making me want to! Thanks for sharing!
Baked. Excellent idea…
I like the classic fried ones every once in a while, but I’m just not setting up a pot of oil to fry two egg rolls… This, I could do.
These baked eggs rolls look and sounds great. I love the fact that they are baked rather than fried.
These look amazing! I love homemade eggrolls but I just usually use whatever leftover meat is in the fridge like pork or chicken or sometimes both.
This looks really yummy! I’d love to try this out. The recipe is quite easy to do. Thanks for sharing!
Vegetable baked egg roll looks delicious and also it is a healthy food 🙂 I’m going to try these yummy recipe.
Yummy recipe! I need something like this right now since I will be giving birth soon and we need all the food ideas we can get 🙂
I’ve never made my own egg rolls but I like that these are baked and full of veggies. They look delicious.Will have to give this recipe a try soon.
I always wondered how to make egg rolls. This is fantastic!
Yummy! I love that these are baked and not fried. I can’t wait to try this.
I like the idea of these being baked instead of fried! I’m trying to cut out fried foods, but don’t want to give up the crunch factor.
This is the first time that i heard this recipe. and it looks good in my eye
My mom use to make egg rolls all the time but I never gave it try. Now seeing your recipe I must give it a try. These look so good. Thanks for sharing
This looks so good and it looks very crispy even when it is not fried.
Now I’m craving egg rolls! These sound great. I do like making my own takeout at home, especially asian dishes. My favorites are Philippine Pancit noodles or Thai Larb Gai. Thanks for sharing this alternative to fried egg rolls!
MMM These look so yummy! I’ve never made my own egg rolls before but now I really wanna try!
Great job for a first attempt!! Psst– I’ve never made egg rolls before either. You’ve given me the incentive to try. Finger foods are the greatest.
Oh my hubby would love these, on the list for this week it goes !
These are baked? Wow, I should try baking my egg rolls!
These look delicious. I love how easy you make them look to make.
I don’t eat pork, but these look good. I’d substitute with chicken.
These look great…i love how they’re baked and healthy too!
I have always wanted to make egg rolls. I think I may make these! Your first attempt is inspiring me to give it a try. These look like something very yummy that I could make. And healthy too. That crispy texture is selling me. I want to feel that crunch!
this is my weakness, right here!!! i could gobble up a batch of this myself.
Love egg rolls and these look absolutely amazing! I gotta try this recipe soon! Thanks for sharing!