filling recipe from here, Daily Waffle and even though I followed the instructions for baking, they came out of the oven looking not very appetizing, so I hurried up and heated some oil, threw them into it and finished them off like a regular egg roll.
1 lb. ground pork
2 t. cornstarch
2 t. soy sauce
1 T. Oil
1 small carrot, grated
3 small baby bok choy, chopped
6 button mushrooms, finely chopped
1 grated carrot
2 green onions, whites and greens, finely chopped
1 T. fresh ginger, minced ( I keep fresh ginger in the freezer and use my Microplane to shave off the ginger as needed)
2 t. chili garlic sauce (I made my own by sauteeing a couple cloves of finely chopped garlic in a little oil, then adding some sambal chile sauce, mainly cause I did not have access to chili garlic sauce.)
1 package egg roll wrappers
Sweet chili sauce for dipping
Mix ground pork together with 2 t. soy sauce and 1 t. cornstarch. Set aside.
Heat a non-stick skillet over medium heat. Add vegetable oil. Brown the ground pork, breaking it up into very small pieces. Add the vegetables and cook for 2-3 minutes until wilted. Stir in chili garlic sauce.
My homemade Chile Garlic sauce using a couple tablespoons of Sambal Sauce and some chopped garlic. I actually had a little too much, but it is now in my freezer waiting to be used on something else.
(I never said I was a neat and tidy cook. I did wipe down the stove after I finished frying everything though).
Drain the meat mixture in a colander if you need to. You don’t want all the liquid, it’ll sog out the spring roll wrappers.
Use 2 T. of filling per wrapper and seal with water.
The following were the instructions for the egg rolls, but I ended up frying them, and it was all good.
Arrange spring rolls on the baking sheet as you go. Brush with vegetable oil. Bake for 10-15 minutes until browned, flip the rolls over and bake for another 8-10 minutes, or until lightly browned on the second side.