Baked egg rolls
Instructions:
- 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 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 pork mixture on bottom third, leaving 1⁄2 inch 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 oven until golden and crisp, about 20 minutes.