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Egg Rolls

These homemade egg rolls feature a crunchy shell and savory filling of pork and vegetables, making them a comforting and crowd-pleasing dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 egg rolls
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 1 lb ground pork (or chicken) Lean works well.
  • 2 cups coleslaw mix (shredded cabbage & carrots) Adds crunch and color.
  • 3 green onions, chopped Provides a bright oniony flavor.
  • 2 cloves garlic, minced Fresh garlic gives extra flavor.
  • 1 tablespoon soy sauce Provides savory depth.
  • 1 teaspoon sesame oil Adds aroma.
  • 1 teaspoon grated ginger Fresh is best for flavor.
  • Salt & pepper to taste Add carefully since soy sauce adds salt.
  • 12 egg roll wrappers Keep covered to avoid drying out.
  • Vegetable oil (for frying) Neutral oil with a high smoke point.

Method
 

Preparation
  1. Heat a skillet over medium-high and add the ground pork. Cook until browned, then drain excess fat.
  2. Lower the heat and stir in garlic, ginger, soy sauce, and sesame oil. Add coleslaw mix and green onions; cook for 3-4 minutes until cabbage softens.
  3. Season filling with salt and pepper, taste, then cool the filling slightly.
  4. Lay an egg roll wrapper in a diamond shape and spoon about 2 tablespoons of the filling into the center. Fold the sides over and roll tightly, sealing with a dab of water.
Cooking
  1. Heat vegetable oil in a deep skillet to about 350°F (175°C). Fry egg rolls in batches for 3-4 minutes until golden brown.
  2. Drain on paper towels and serve hot with dipping sauces.

Notes

Save time by prepping the filling a day ahead. To fix soggy wrappers, seal loose spots with water. Add hoisin for a sweet-spicy kick or stir in cilantro for freshness.