Here is a tag along post for the Gyoza recipe I posted earlier today.
I froze the left over meat mixture and pulled it out a few weeks later to make oven-baked egg rolls.
If you love an easy, light & low-fat egg roll, then try these! Use the linked recipe or make it your own version substituting the pork for chicken, or even tofu.
Instead of filling and pleating Gyoza wrappers, simply buy egg roll wrappers, fill and wrap up burrito style. Line a baking sheet with parchment or foil, spray with Olive Oil spray and line up your egg rolls. You can brush them very lightly with vegetable oil or spritz lightly with Olive Oil spray.
Bake at 375 for 20 minutes, turn over 1/2 way through to get even browning.