Shaped Pork Egg Rolls

These egg rolls are unique in that they are not formed into rolls, but cut into shapes. If you want a child to try a food, cutting it into shapes perks their curiosity.  These are best eaten, hot and crispy, straight out of the oven.  And yes! the wontons are baked and are just as delicious as fried ones.         
   

As always, feel free to toss in a tablespoon or so of flaxseed meal for added nutrition.

The egg rolls will fly off the plate—you won’t be able to make them fast enough! What's great about this recipe is that it could easily be doubled, tripled, quatrupled...you get the idea.  

Shaped Pork Egg Rolls

1/2 lb. ground pork

3/4 cup finely chopped cabbage

1 cup finely chopped bean sprouts

2 tbsp. finely chopped scallion

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. minced garlic

1 tsp. soy sauce

1/4 tsp. ginger powder

1 egg, beaten and divided

1 package wonton wrappers (about 48 count)

cooking spray

  

Preheat oven to 400 degrees F.  

Place first nine ingredients into a medium mixing bowl.  Add half of the beaten egg into the bowl and thoroughly combine.  Reserve the remaining egg.  To assemble egg roll, brush a wonton with the reserved egg and place a teaspoon of the pork filling in the center.  Cover with a second wonton.  Make a tight seal by pressing down on the wonton around the filling and pressing out air bubbles.  Use a biscuit or cookie cutter to cut shapes.  Place on a cookie sheet with egg roll bottom-site-up.  Repeat until all wontons are used.  

Coat the top of egg rolls with a layer of cooking spray.  Turn over, cooking-spray-side-down and  repeat spray. 

Bake on middle rack for 10 minutes.  Move cookie sheet to top rack and bake for an additional 3 minutes or until the top turns golden brown.  Makes about 2 dozen egg rolls.

Serve with your favorite dipping sauce.  My family’s favorite  recipe is below. It is an adaptation of a recipe my husband found in The New York Times years ago. 

Dipping Sauce (Nuoc Cham)

1 tsp. chili garlic sauce (adjust to suit your preferred level of heat)

1 clove garlic, minced  

3 tbsp. sugar

2/3 cup warm water

1 tbsp. lime juice

1 tbsp. rice wine vinegar

5 tbsp. fish sauce

Combine all ingredients, stirring to dissolve sugar.  Allow to sit for about 10 minutes before serving.