Pork And Vegetable Baked Egg Rolls Recipe

INGREDIENTS:

• 2 tsp. sesame oil
• 1 tsp. extra virgin olive oil
• 1 lb. lean, thinly sliced boneless pork chops, chopped into very small pieces
• 1 cup matchstick carrots
• 1 cup green cabbage, finely chopped
• 3 green onions, finely chopped
• 1 jalapeño, seeded and chopped
• 2 tbsp. cilantro, chopped
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh ginger
• 1 tsp. crushed red pepper taste
• sea salt and fresh ground pepper, to taste
• 14 egg roll wraps
• 1 tsp. sesame oil, for brushing the tops of the egg rolls

FOR THE DIPPING SAUCE

• ⅓ cup reduced-sodium soy sauce
• 2 tbsp. rice vinegar
• 2 tbsp. sriracha, more or less depending on taste
• 1 tsp. toasted sesame oil
• ⅓ cup non-fat plain greek yogurt

INSTRUCTIONS:

1. Pre-heat 400°F.
2. Heat oils in a large skillet over medium-high heat
3. Once hot, add pork to the pan and sauté for approximately 4-5 minutes, browning on all sides.
4. Add carrots, cabbage, green onion, jalapeño to the pan and sauté for approximately 2-3 minutes or until the veggies begin to soften.
5. Add cilantro, soy sauce, ginger, red pepper flake, salt and pepper and stir to combine.
6. Take pork mixture off the heat and let cool slightly.
7. To assemble the egg rolls, place the egg roll wrapper on the work surface in a diamond shape. Add 2 tbsp. of pork mixture to the center of the wrapper.
8. Fold bottom corner over the filling and roll over once.
9. Fold both sides snuggly against the filling.
10. Roll wrap up burrito-style and seal the final corner with water.
11. Repeat with remaining egg rolls.
12. Evenly place egg rolls on a parchment or aluminum foil lined cookie sheet, seal side down.
13. Brush the tops of the egg rolls with sesame oil
14. Bake until golden brown, approximately 14-15 minutes

FOR THE DIPPING SAUCE

1. While the egg rolls are baking, mix soy sauce, rice vinegar, sriracha, sesame oil (I used what was remaining after brushing the tops of the egg rolls) and greek yogurt in a small mixing bowl. Whisk until well combined and then place in the refrigerator until the egg rolls are done.
2. Serve egg rolls with the creamy sriracha dipping sauce on the side.

Source: Becky's Best Bites

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