Homemade Egg Rolls
Savory ground pork and veggies wrapped up in a crispy fried shell then served with a sweet and sour dipping sauce make these Homemade Egg Rolls even better than the ones you get for take-out from your favorite Chinese restaurant!
Servings: 14 -16 Servings
Ingredients
- 1 pound ground pork
- 1 Tablespoon fresh ginger grated
- 2 cloves garlic minced
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 green onions chopped
- 10 ounces coleslaw mix roughly 3 cups finely chopped cabbage and shredded carrots
- 1 package egg roll wrappers
- 2 Tablespoons all-purpose flour
- 2 Tablespoons water
- Oil for frying about 1 quart
Instructions
- In a large skillet, cook the ground pork, ginger, and garlic until crumbled and browned, using a wooden spoon to break up the meat as it cooks.1 pound ground pork, 1 Tablespoon fresh ginger, 2 cloves garlic
- Add the soy sauce, sesame oil, salt, pepper, scallions, and coleslaw, stirring just to combine, then remove from the heat and set aside.2 Tablespoons soy sauce, 1 Tablespoon sesame oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, 3 green onions, 10 ounces coleslaw mix
- In a small bowl, mix the flour and water with a fork to create a slurry.2 Tablespoons all-purpose flour, 2 Tablespoons water
- Working with one egg roll wrapper at a time and keeping the others covered with a damp paper towel, Lay it on a clean surface on the diagonal with one corner pointing toward you. Scoop 3-4 tablespoons of the meat and coleslaw mixture and arrange it in the center of the wrapper making a small mound that goes from one corner to the other.1 package egg roll wrappers
- Use your fingers to brush some of the flour and water slurry around the edges of the wrapper, then fold the bottom point over the filling and roll the egg roll up tightly, folding in the corners on the side and sealing with the flour mixture as needed.
- Repeat with remaining filling and wrappers until all have been used.
- In a large heavy bottomed skillet, heat the oil over medium-high heat until it reaches 375°F. Gently lay 4-5 eggs rolls in the hot oil at a time and fry, turning partway through, for 2-3 minutes or until golden brown and crispy. Remove with tongs to a wire rack set over a baking sheet to allow excess oil to drain. Repeat until all egg rolls are cooked.Oil for frying
- Serve with dipping sauce.
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 433mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg
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