Baked Pork Egg Rolls with Dipping Sauce

Baked Pork Egg Rolls with Dipping Sauce

With the start of football season, I’ve been on an appetizer kick.  I can’t help myself – I’m all giddy with excitement at the beginning of cooler weather, the fall decorations that are already out in stores (and yes I’ll admit that I purchased some new Halloween dish towels last week), and then of course the weekends ahead watching our favorite teams.  Homemade appetizers always seem fun to me – I have no idea why – they just do.  So they seem appropriate given my mood these days.

Baked Pork Egg Rolls with Dipping Sauce

For the last year or so I’ve been hunting for a solid baked egg roll recipe with no success.  One version I made was pretty good, but something felt like it was missing.  Then there was one recipe I tried out that we threw away immediately.  It was pretty disgusting.  Don’t get me started on that.  Wasting ingredients is one of my biggest pet peeves.  Like I get cranky for days when it happens.  Just ask my husband.

I had a feeling about this version though and am happy to say that it is exactly what I have been looking for.  The filling is incredibly flavorful from the pork, ginger and sauces, and has the perfect amount of crunch from the coleslaw and peppers.  The egg rolls bake up nice and crispy and they are even better when dunked in the homemade dipping sauce.

We devoured these in no time and I cannot wait to make them again.  We had a few leftover and they reheated incredibly well the following day.  Just pop them on a baking sheet and cook in a 350 degree oven for about 15 minutes.  That is if you are lucky enough to have any leftover.

Yield: about 18 to 20 egg rolls

Baked Pork Egg Rolls with Dipping Sauce

Recipe for baked pork egg rolls. With plenty of crunch and flavor from ground pork, veggies, fresh ginger and asian sauces!

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  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • 2 tablespoons Asian chili-garlic sauce
  • ⅛ cup water
  • 1 (16-ounce) bag coleslaw mix
  • 1 bell pepper, finely chopped
  • ½ cup chopped fresh cilantro
  • 6 scallions, thinly sliced (white and green parts separated)
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 2 tablespoons grated fresh ginger
  • 1 package egg roll wrappers


  1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
  2. In a small bowl, combine the hoisin sauce, soy sauce, chili-garlic sauce and water. Set aside.
  3. In a large bowl, add the coleslaw mix, pepper, cilantro and the green parts of the scallions. Toss to combine and set aside.
  4. Add the olive oil to a large skillet set over medium high heat. When hot, add the ground pork and ⅓ cup of the hoisin mixture. Cook until the pork is no longer pink, about 5 to 6 minutes. Add the white parts of the scallions and the ginger. Cook for another minute, until fragrant. Remove from the heat and add the pork mixture to the bowl with the coleslaw. Toss to combine.
  5. Place a small bowl of water nearby for use. On a clean work surface, place an egg roll wrapper with one of the corners facing you. Add about ¼ to ⅓ cup of the filling onto the wrapper in the center. Fold the corner facing you up over the filling and roll slightly. Then take the two corners facing the sides and fold them toward the middle. Continue rolling until the egg roll is closed and then moisten the outside edge with the water to gently seal. Place the egg roll seam side down on the prepared baking sheet. Repeat with the rest of the filling and wrappers.
  6. Spray the tops off the egg rolls with nonstick cooking spray. Bake for about 27 to 30 minutes, until the tops are golden brown.
  7. Serve with remaining hoisin sauce for dipping.

Filling and dipping sauce adapted from America’s Test Kitchen The Best Simple Recipes.