Baked Egg Rolls

Ingredients :

• 1 lb. (454 g) lean ground pork
• 3 green onions, chopped
• 2 minced cloves of garlic
• 1 carrots, grated
• 1/2 cup (125 mL) chopped water chestnuts
• 2 tbsp. (25 mL) soy sauce
• 1 tsp. (5 mL) sesame oil
• 1/2 tsp. (2 mL) pepper
• 1 tbsp. (15 mL) cornstarch
• 12 large (5 1/2 inch/13 cm) egg roll wrappers
• 1 tsp. (5 mL) vegetable oil

Cooking Procedures :

1. In a nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink for about 5 minutes. Drain off fat.
2. Add onions, garlic, carrots and water chestnuts. Cook over medium heat until onions are softened, about 3 minutes.
3. In a small bowl, whisk together soy sauce, sesame oil, pepper, cornstarch and 1 tbsp. (15 mL) water. Pour into the pan then toss well to combine. Set aside and let cool slightly.
4. Forming 1 roll at a time, place wrapper on work surface then brush with water all over. Spoon scant 3 tbsp. (50 mL) pork mixture on bottom third, leaving 1/2 in. (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up then pinch ends to seal.
5. Place on rimmed baking sheet, seam side down. Brush top with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.
6. Serves 4.