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## **Instructions**
### **Step 1: Prepare the Filling**
1. Heat a skillet over **medium heat** and cook the **ground pork** until browned. Drain excess fat.
2. Add the **garlic, ginger, cabbage, carrots, and bean sprouts**, stirring for about **3-4 minutes** until softened.
3. Stir in **soy sauce, sesame oil, salt, and pepper**. Cook for another **minute**, then remove from heat.
4. Let the filling cool slightly before assembling the egg rolls.
### **Step 2: Assemble the Egg Rolls**
1. Preheat oven to **400°F (200°C)** and line a sheet pan with parchment paper.
2. Place an **egg roll wrapper** on a clean surface in a diamond shape.
3. Spoon **2 tablespoons** of filling near the bottom corner.
4. Fold the bottom over the filling, tuck in the sides, and roll tightly. Brush the edge with **beaten egg** to seal.
5. Repeat for the remaining wrappers.
### **Step 3: Bake to Perfection**
1. Place the egg rolls on the sheet pan, **seam-side down**.
2. Lightly brush each roll with **vegetable oil** for extra crispiness.
3. Bake for **18-20 minutes**, flipping halfway, until golden and crispy.
### **Step 4: Serve & Enjoy**
Serve warm with **sweet chili sauce, soy sauce, or homemade peanut sauce** for dipping.
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## **Serving Suggestions**
Pair these baked egg rolls with:
✔ **Fried rice or steamed jasmine rice** for a complete meal
✔ **A fresh cucumber salad** for a refreshing contrast
✔ **A bowl of miso or egg drop soup** for added comfort
### **Storage & Reheating Tips**
– **Refrigerate:** Store in an airtight container for **up to 3 days**.
– **Freeze:** Place uncooked egg rolls on a baking sheet, freeze until solid, then transfer to a freezer bag for **up to 3 months**.
– **Reheat:** Bake at **375°F for 10 minutes** or air-fry at **350°F for 5-6 minutes**.
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## **Final Thoughts**
These **Sheet Pan Baked Egg Rolls** prove that you don’t need deep-frying to enjoy a crispy, delicious treat! They’re easy to make, healthier, and perfect for any occasion. Try them out and let me know how they turn out for you! 😊🥢