Egg rolls
Crisp, golden egg rolls stuffed with gingery pork and cabbage, baked on a sheet pan instead of deep fried, with sweet chili sauce for dunking.
- 75 min total
- 45 min hands-on
- A little more hands-on
- Serves 4
- About $2.82 a serving
- 790 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 package coleslaw mix, 14 oz bag
- 1 tsp sesame oil
- 4 stalks green onions, sliced
- 1 package wonton wrappers, egg roll wrappers, 1 lb package of 7-inch squares; you need 12
- ½ cup sweet chili sauce
From your pantry
- 3 tbsp vegetable oil, divided
- 2 tbsp soy sauce
- 1 tsp cornstarch
Each serving has about 790 calories, 31 g protein, 83 g carbs and 37 g fat, and costs about $2.82 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Line a with and brush it with 1 tablespoon of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Heat 1 tablespoon of the oil in a large over medium-high. Cook the pork 6 to 7 minutes, breaking it up, until with no pink left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the garlic and ginger for 30 seconds, then the coleslaw mix, and 3 to 4 minutes, until but still a little crunchy.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 3 min 30 sec
Stir the soy sauce, sesame oil and cornstarch together, pour it in with the green onions, and cook 1 minute, until the juices . Spread the filling on a plate to cool 15 minutes.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium-high heatTimer: 15 min
Dolly’s tip: Cool, dry filling is the secret. Hot or wet filling steams the wrappers soggy, so pour off any liquid that pools.Lay a wrapper like a diamond, keeping the rest under a damp towel. Spoon ⅓ cup of filling in a log just below the middle.
Dolly’s tip: Wrappers dry out and crack in the air. The damp towel keeps them soft while you work.Fold the bottom corner up over the filling, fold in both sides like an envelope, and roll it up snugly toward the top corner. Dab the corner with water and press to seal.
Dolly’s tip: Roll snug, with no air pockets. Loose rolls puff up and split in the oven.Set the rolls seam side down on the pan and brush them all over with the last tablespoon of oil.
18 to 22 minutes, turning them halfway, until and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 20 min
Dolly’s tip: To freeze, freeze the unbaked rolls on the tray, then bag them. Bake from frozen at 425°F for 25 to 30 minutes.Let them cool 5 minutes, since the filling stays very hot, and serve with the sweet chili sauce.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
