Baked Egg Rolls

How our supermarkets have changed. Look
for formerly exotic ingredients, such as
fresh egg roll wrappers, in the produce section.
And don’t forget the plum sauce.
1 lb lean ground pork 500 g
3 green onions, 3
chopped
2 cloves garlic, minced 2
1 carrot, grated 1
˙ cup chopped water 125 mL
chestnuts
2 tbsp soy sauce 25 mL
1 tbsp cornstarch 15 mL
1 tsp sesame oil 5 mL
˙ tsp pepper 2 mL
12 large (5˙ inch/13 cm) 12
egg roll wrappers
1 tsp vegetable oil 5 mL
¡In nonstick skillet, cook pork over
medium-high heat, breaking up with spoon,
until no longer pink, about 5 minutes; drain
off fat.

¡Add onions, garlic, carrot and water
chestnuts; cook over medium heat, stirring
occasionally, until onions are softened,
about 3 minutes.
¡In small bowl, whisk together soy sauce,
cornstarch, 1 tbsp (15 mL) water, sesame oil
and pepper; pour into pan and toss well. Let
cool slightly.
¡Forming 1 roll at a time, place wrapper on
work surface; brush with water. Spoon scant
3 tbsp (50 mL) pork mixture on bottom third,
leaving ˙-inch (1 cm) borders on bottom
and sides. Pull bottom edge over filling and
roll up; pinch ends to seal.
¡Place, seam side down, on rimmed
baking sheet; brush with oil. Bake in 375°F
(190°C) oven until golden and crisp, about
20 minutes.
Makes 4 servings. PER SERVING: about 331 cal,
24 g pro, 15 g total fat (5 g sat. fat), 24 g carb, 2 g fibre,
76 mg chol, 728 mg sodium. % RDI: 5% calcium, 19%
iron, 46% vit A, 5% vit C, 16% folate.