Make Your Own Takeout: Baked Pork Eggrolls
Not only are these so much healthier than the traditional greasy bombs you’ll get from your favorite takeout place, but their super easy and fun to make.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 18
Ingredients
- 3/4 pound Ground Pork
- 1/2 lb Shitake Mushrooms sliced
- 1 tsp Ginger minced
- 1 tsp Garlic fresh
- 1 tsp Fish Sauce
- 3 tbsp Korean Teriyaki Sauce or your favorite yaki sauce
- Package of Wonton Wrappers
- Coleslaw Mix
- Rice Noodles
- Peanut Oil
- 2 Eggs Beaten for egg wash
Instructions
- Cook the pork filling! In a sauté pan, add about a tablespoon of peanut oil and heat over medium. Add your ginger and garlic and cook until oil is fragrant (about 1 minute). Add your mushrooms and sauté until soft (about 2 minutes) and then add in your ground pork. Make sure to keep moving it around and break it up. Add your fish sauce and teriyaki sauce and cook until pork is cooked through.
- Cook your rice noodles! Follow the directions on the package and get your rice noodles cooked up. It usually only takes about 3 minutes in boiling water.
- Get your oven pre-heated to 400 degrees. Assemble your eggrolls. Start by adding your noodles, pork mixture and coleslaw and roll away!
- Seal the eggrolls with your egg wash.
- Assemble the egg rolls on a baking sheet covered with a greased wired rack. Brush the eggrolls with remaining egg wash and bake for 15 minutes. Flip them over and bake for another 15 minutes. They should be brown and crispy when they are done.
- Serve alongside some sweet chili sauce and ENJOY!