However, there is a concession which must happen. These eggrolls aren't going to fool anyone. No one is going to think they're the real thing. However, I wonder how much "real" there really is in the "real thing" sometimes, so who cares. The trick is to have something warm, tasty, and good that you can pick up with your hand and will stay intact the whole time. These things deliver on all of those fronts. Good luck.
Baked Egg Rolls
enough for a crowd
- 2 large, chopped garlic cloves, minced
- 1 bunch green onions, chopped (white and green parts separated)
- 1 pound lean ground pork
- 1 head savoy cabbage, chopped into thin strips
- 4 large carrots, shredded
- 1 can bamboo shoots, diced
- 1.5 inches fresh giner root, grated
- 2 tablespoons sesame oil
- 3-4 tablespoons soy sauce
- salt and pepper, to taste
- 2 packages (40) egg roll wrappers
In a bowl, combine the pork mixture, cabbage, green parts of the onions, bamboo shoots, carrot shavings, and ginger. Mix well. Pour the oil and soy sauce over, coating well.
Take an eggroll wrapper, wet one surface lightly with a little water, and place a heap of the mixture in the middle. There's a little bit of an art to getting the right amount in there, so experiment. Fold over one corner, then the two sides, then tightly roll to the last corner. Press on the seams to make sure they're in place. Repeat with the remaining wrappers.
Spread the eggrolls out on a lightly greased cookie sheet. Bake at 425 degrees for about 20 minutes. Serve with sweet-chili sauce, sweet and sour sauce, or something similar.