You can often get egg roll wrappers at the grocery store, and definitely at an Asian market. In Dublin, the closest markets are on S Great George St. and Drury Street; in Montreal, Chinatown is right next door on Rue Clark!
- 454 g (1 lb) ground pork
- 3 green onions, chopped
- 2 cloves of garlic, minced
- 1 carrot, grated
- 1/2 cup water chestnuts, chopped
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp pepper
- 12 lg egg roll wrappers
- 1 tsp vegetable oil
Note: you can substitute the soy sauce/cornstarch/sesame oil/pepper mixture for about 3 tbsp of your favourite teriyaki (or similar) sauce.
Preheat oven to 190 degrees Celsius (375 F)
In a nonstick skillet over medium-high heat, cook pork until no longer pink (about 5 minutes). Break up while stirring. Drain off the grease. Add onions, garlic, carrots, and water chestnuts; cook until onions are soft (about 3 minutes).
In a small bowl, whisk together the soy sauce/cornstarch/sesame oil/pepper mixture and pour in the pan. Toss well to coat the meat and veggies. Take off the heat and let cool slightly.
Making one roll at a time, place a wrapper on the work surface and brush (lightly! You don’t want to drown your egg roll!) with cold water. Spoon in about 3 tablespoons of the filling–or, depending on the size of your egg roll wrappers, enough for a decent egg roll but not so much you can’t roll it–on the bottom third of the wrapper. Leave a centimeter border on the bottom and sides. Roll from the bottom up, and pinch ends to seal. Place seam-side down on a baking pan, and bake for about 20 minutes until golden and crisp.