Easy Baked Egg Rolls

I was feeling ambitious this week and made some egg rolls to go with the Orange Chicken. They were SO SO SO much easier than I thought they'd be!

1 lb ground pork
1/2 tsp ginger
1/2 tsp garlic
2-4 oz bean sprouts, finely chopped
1/2 c shredded carrots*
2 c cabbage, finely chopped*
*Note: You can get a bag of shredded carrot and cabbage slaw and just use that. You don't even need the bean sprouts if you really don't want them
2 Tbs oyster sauce

1 package egg roll wrappers
Sweet Chili Sauce


Cook pork with ginger and garlic. Once browned, add bean sprouts, carrots and cabbage. Cook for about 2 minutes. Add and mix in oyster sauce. Set aside in the fridge to cool.

Wrap mixture in egg roll wrappers. See here for directions. Make sure you wet the edges of the wrap to make it stick.

Place on greased cookie sheet. Spray egg rolls with non-stick cooking spray. Bake at 425 for 20 minutes.
You could also deep fry them if you'd like.

Serve with sweet chili sauce for dipping.