How to Make Light 'n Crisp Egg Rolls

This appetizer favorite is quick to make. Serve these light n crisp egg rolls with a bit of sesame ginger dressing for a delicious start to a meal.

-Hey everyone, I'm Judith. Well, today, I'll be showing with you one of my favorite appetizers, light and crispy egg rolls. So, what you'll need to prepare this is nonstick cooking spray; 2 teaspoons of toasted sesame oil or canola oil, today we'll be using sesame oil; 8 ounces of lean pork loin cut into half inch pieces or ground pork; today, we'll be using lean pork loin; 1/2 a cup of chopped red sweet pepper; 1 teaspoon of grated fresh ginger or quarter teaspoon of ground ginger, we'll be using ground ginger; 1 clove of garlic, minced; 3/4 cup of finely chopped bok choy or Chinese cabbage, we'll be using bok choy; 1/2 cup of chopped canned water chestnuts; 1/2 cup of coarsely shredded carrots; 1/4 cup of sliced green onions; 1/4 cup of bottled light Asian sesame-ginger vinaigrette; an 8 egg roll wrappers. Alright, so, there's a few steps for this, but it's well worth it. So, in a large skillet net to us, we're gonna get it a medium heat and we're gonna add in our oil to that. Let that get nice and not and then we're gonna add in our pork, our garlic and our ginger. Now, we're using pork loin, which we've cut into half inch pieces. Obviously, if you're using ground pork, that works fine too. So, in goes the pork; the garlic, the minced garlic goes in there too. The sweet pepper goes in here too; and our lovely ground ginger. So, lots of fantastic Asian flavors in there. So, we're gonna cut that unto the pork is done and no longer pink about 4 minutes. As our pork is cooking, we preheated our oven to 450 degrees Fahrenheit, and on a baking sheet right here, we sprayed it with some cooking spray. So, that is ready to go, so you can set that aside. So, our pork is just about done. It's been about 3 to 4 minutes in there. It's no longer pink, all cooked through. So, now we're gonna add in the remainder of our ingredients. So, in goes the bok choy or the chinese cabbage if you're using that, the carrots, and this is all gonna give a lovely freshness to the egg roll. The green onions in there too, and rolled a chestnuts, the sea vegetables, which is just gonna give it a really nice crunch. Now, if you're using ground pork, make sure to drain any excess fat from the pan before you add in all these other ingredients. So, give that a good stir, and we're gonna cook that for about another minute, and look at that really beautiful, colorful, lots of different textures there with the chestnuts, the sweet peppers, the pork, that is looking like a great filling, and so last, but not the least, let's add in our sesame ginger vinaigrette, really, really beautiful flavors and that is just gonna go in there, so we'll give that a good stir, fantastic. An egg roll is commonly eaten in Vietnam and in Chinese cuisine as well, really delicious and I love to use them as an appetizer when I'm throwing little parties. Okay, that is looking good. So, once all that is in there, we're gonna let it cool slightly, and then we'll get egg roll wrapping. So, once our pork mixture is cooled slightly. It's now time to wrap our egg rolls. So, we have our egg roll wrap here, which you can get at most super markets and in the ethnic section, and what we gonna do is just lay it flat on your board with one of the points towards you. Now, let's get a small spoonful of our mixture and just below center, more towards you, we're gonna put in a little bit like that, there. Now, for the wrapping, we're gonna take this point and fold it over, and make sure it nice to fold it over like so. Then, we're gonna take the sides, and we're gonna fold it like a little envelop, so one side over the other, and then we're just gonna take it and warp. So, all the way to the other side, and for the last point, let's just put a little bit water there, so it sticks. So, now we're gonna put that seam side down onto your baking sheets. So, let's do another one. We're gonna repeat this with all of our egg wrappers. Now, be careful because obviously. These egg wrappers are very, very fine. They rip easily, so just be nice and careful with them when you're wrapping. So, little bit of the mixture, not too much because you don't want it to rip. Pointed edge over the mixture, get that sealed, get those edges sealed and wrap one side, wrap the other and then fold until you get to other side, wrap the other, and then fold until you get to the other side, and once you get to the last remaining point, got a little bit of water onto there to seal it, seam side down onto our sprayed baking sheet. Alright, so, we're gonna repeat with the rest of our egg roll wrappers. So, our egg rolls are all wrapped up. We place them sea side down on our baking sheet, and now what we wanna do is just spray the tops and the sides with a little bit of cooking spray, and this will prevent them from burning when we put them in the oven. Alright, so they're gonna go into the oven at 450 degrees Fahrenheit for about 15 to 18 minutes until they are nice golden brown. Well, we've taken our egg rolls from out of the oven. They been in there for about 15 minutes and as you can see, they are light, crispy, golden brown just as we want them. So, let them cool before you serve, but that is it. Serve it with a little bit of that sesame ginger dressing always works well. So, that's how you make light and crisp egg rolls.
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