A healthier twist on the classic egg roll, baked to crispy perfection.
Brown the ground pork in a large pan over medium heat until fully cooked.
Stir occasionally to ensure even cooking and prevent sticking.
Add the onion, garlic, and ginger to the pan and sauté until fragrant.
Cook until the onions are translucent for the best flavor.
Mix in the carrots, cabbage, bean sprouts, water chestnuts, and celery. Cook until the vegetables are tender.
Avoid overcooking to maintain a slight crunch in the vegetables.
Remove the mixture from heat and stir in the cilantro. Allow the filling to cool.
Cooling the filling prevents the wrappers from becoming soggy.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Ensure the oven is fully preheated for even baking.
Place a wrapper on a flat surface, add about 3 tablespoons of filling, and roll tightly, sealing the edges with water.
Keep the wrappers covered with a damp cloth to prevent them from drying out.
Arrange the rolls on the baking sheet, brush with a light coating of oil, and bake for 20 minutes, flipping halfway through.
Brushing with oil helps achieve a golden, crispy texture.
Serve the rolls warm with your favorite dipping sauce.
Pair with sweet chili sauce or soy sauce for a delightful experience.
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