Egg rolls are a beloved appetizer in many Asian cuisines, known for their crispy exterior and savory filling. However, traditional egg rolls are typically deep-fried, making them a less healthy option for those watching their diet. Enter Sheet Pan Baked Egg Rolls: a delicious, healthier alternative that doesn’t sacrifice any of the flavor or crunch. By baking them on a sheet pan, you can enjoy all the goodness of egg rolls with a fraction of the oil.
Sheet Pan Baked Egg Rolls are a fantastic, healthier alternative to traditional fried egg rolls. They offer the same delicious taste and satisfying crunch without the excess oil, making them perfect for a lighter appetizer or snack. Easy to make and packed with flavor, these egg rolls are sure to become a favorite in your household. Enjoy them as a starter for your next Asian-inspired meal or as a tasty treat anytime!!! Here’s how to make these delightful treats.
INGREDIENTS:
For the Filling:
- 1 pound ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
For the Egg Rolls:
- 1 package egg roll wrappers (about 20 wrappers)
- 1 tablespoon vegetable oil
- Cooking spray
For Serving:
- Sweet chili sauce
- Soy sauce
- Hot mustard
INSTRUCTIONS:
