Baked Pork & Napa Egg Rolls

Preheat oven to 400ºF. In a large pan (I prefer cast iron), over medium high heat, brown lean ground pork. breaking it apart into small pieces as it cooks. Add a little vegetable oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook. Prep the vegetables while the meat is cooking to save time.

Reduce heat to medium and add diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking. Add shredded cabbage to the pan and cook for about 3 minutes, or until cabbage is wilted.

While cabbage is cooking, whisk together minced garlic, soy sauce, oyster sauce, fish sauce, ginger and cornstarch in a small bowl. Once cabbage is wilted, add sauce to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbe. Remove the pan from the heat. Allow mixture to cool for 10–15 minutes before filling the egg rolls.

To fill the egg rolls, add 1/4 cup of filling to the center of the roll. Fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll (see note below).

Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400ºF oven for 10–12 minutes, or until golden brown. Best served immediately with duck sauce.

Notes:
1. When cutting your cabbage, discard the white heart of the leaf and just use the green, leafy part.
2. See related blog post for photo tutorial on how to stuff an egg roll.