Shaped Pork Egg Rolls

Recipe submitted by: Amy Pickett
Recipe courtesy of:

(No reviews.)


Best eaten, hot and crispy, straight out of the oven.

Prep Time:
Cook Time:
Makes about 24 egg rolls


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

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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Coat the top of egg rolls with a layer of cooking spray. Turn over, cooking-spray-side-down and repeat spray.
  4. 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.
  5. 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.
  6. Dipping Sauce (Nuoc Cham) Combine all ingredients, stirring to dissolve sugar. Allow to sit for about 10 minutes before serving.

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