I never used to like egg rolls. Weird right? It’s the bean sprouts. I’m not a fan of those. There is a Chinese restaurant by my house that I really like. One night I tried one of their egg rolls and I loved it! There were no bean sprouts in them!!!! I was in heaven.
They were filled with pork and cabbage. The only problem is they are about 6 SmartPoints each. That’s not too bad, but one egg roll isn’t very filling.
My baked egg rolls are only 3 SmartPoints each. I have two of them and I’m full. Not to mention they are delicious!
If you’re not familiar with egg roll wrappers don’t let them intimidate you. They are very easy to work with.
Lay out the egg roll wrapper and scoop 1/3 cup of the mixture in the middle.
Fold the bottom over the mixture, then fold the two sides in. I wet the top edge of the wrapper with water to help it stick, then roll it up. That’s it!
Pork Egg Rolls (Baked)
- 1 pound 96% lean ground pork
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sriracha sauce
- salt and pepper to taste
- 1/4 cup low sodium soy sauce
- 16 oz. bag of coleslaw mix
- 1 tablespoon toasted sesame seeds
- 12 egg roll wrappers
- Preheat oven to 400 degrees F.
- Heat sesame oil in a large skillet. Add the onion and minced garlic. Let cook 2 minutes.
- Add the ground pork, ginger and sriracha. Saute until the pork is cooked through. Add salt and pepper to taste.
- Add the soy sauce and coleslaw mix. Cook this until the coleslaw is tender. Stir in the sesame seeds.
- Drain any excess liquid from the mixture. Fill 12 egg roll wrappers with the mixture.
- Spray a baking sheet with non-stick cooking spray. Place the 12 egg rolls onto the baking sheet. Spray the top of the egg rolls with non-stick cooking spray.
- Bake in the oven for 8 minutes. Turn them over and bake another 5-7 minutes or until golden brown.