How To Make Eggrolls. Its simple!

 Ok I have this recipe actually published here:

http://www.recipezaar.com/Never-Know-They-Werent-Fried-Egg-Rolls-328657

 I have modified it a bit and I now make it without a recipe. I have given my BFF the recipe and she too makes them all the time... I know it might sound hard, but once you get the hang of it its not hard. Plus you can make up a giant amount, bake and then freeze them. They are just as good reheated, maybe even better!

 So here you go. This is what you need This is for 1 batch, like I said I usually double or triple this:

 1 pound ground pork (You could use shrimp or chicken also)

 1 tsp minced ginger root (or dried if its all you have)

 1 TBS garlic, minced (again you can use powder)

 2 TBS oyster sauce (Asian section of your store)

 3 green onions, minced

 2 large carrots, shredded

 1 small head of cabbage, shredded ((or get a bag of coleslaw mix and use that!))

 2 tsp sesame oil (Asian section)

 Salt and pepper to taste

 Spray oil or olive oil and a brush

SPRING ROLL WAPPERS (Be sure to use the ones from an Asian market not the kind in the grocery store, these are super thin, and tear easy be careful.)

1 TBS cornstarch mixed with 2TBS water

Brown your pork in a pan with 1tsp of sesame oil, when its almost cooked add your garlic,ginger and oyster sauce. Once its all cooked through add the green onions and remove from the heat.

 Stir together cabbage, carrots, sesame oil salt and pepper along with your still warm meat mixture. toss together well.

 Now pull an eggroll wrapper out and set it on your countertop. Place about 1/3 cup of your cabbage meat mixture into the shell like so.

 

Then you fold the bottom up and roll a bit, then fold the sides in, until both sides JUST touch (this way they are the same length) Like this:

 

Almost like an envelope. Roll the rest of the way, and put just a dab of your cornstarch mixture on that last corner to seal it. Set it seam side down on your pan w/ a rack (oiled lightly)

 Continue to do this until all your eggrolls, are rolled!

Lightly Spray your eggrolls with cooking spray, or brush them with olive oil (or canola whatever)

Bake in the oven at 350 until they get nice and crispy! If you want them a little browner, to look more "fried" Turn the heat up a bit to 425, or hit your broiler really quick careful those little ends will turn too dark pretty quickly though!

 Once they are crisp and brown to your liking, remove them and let them sit on the rack. Once cooled some serve with soysauce, spicy mustard, sweet and sour sauce, or whatever you like!!!

If you made a bunch, like I do and your wanting to store them for later, if they last that long...

 Take 6 or so and put them into a quart freezer bag. They fit great. Stick a straw in the top, and seal the zipper shut around it, suck out as much air as you can, then seal where the straw was... Or spend money and get one of those nifty machines that do it for you. They will last a good time in the freezer, and when your ready for one (or 6) just take them out put them back on a pan and bake again for 10-15 min until heated through!

 They go great w/ any asian dish, or as a small meal or snack on their own. I figured them up to run about 100 calories and 3.5 grams of fat each. Less fat if you don't use meat, or use shrimp instead of pork.