Homemade Egg Rolls
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5.0
15 reviews
Excellent
Homemade Egg Rolls
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Homemade Egg Rolls are so easy to make and you will be amazed out how they taste even better than your favorite Chinese take-out. I know that sound impossible, but try these and you'll see what we mean!
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Ingredients
- 1 tablespoon olive oil
- ¼ cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 lb ground pork
- 2½ cups coleslaw (or 2 cups shredded cabbage and 1 cup julienned carrots
- ¼ cup mung bean sprouts optional
- 2 scallions thinly chopped, green and white parts
- 2 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Vegetable oil, for frying (or olive oil, if baking)
- 12 egg roll wrappers (plus water for brushing)
For the Easy Duck Sauce
- ¾ cup apricot jam
- 4 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic chili sauce
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Instructions
- Heat the oil in a large skillet over medium-high heat.
- Cook the onion, garlic, and ginger until just soft and aromatic, about 3 minutes.
- Add the pork and cook until no longer pink, about 5 minutes. Drain excess fat, if desired.
- Add the coleslaw mix (or cabbage and carrots), bean sprouts (if using), scallions, hoisin sauce, soy sauce, and sesame oil. Mix together with a large spoon.
- Working one roll at a time, place about 2 tablespoons of the filling across the center of a wrapper. Brush all four sides of the wrapper with a little water. Fold the bottom corner over the filling and gently tuck in. Next, fold the two sides in and tuck the sides in. Brush a little more water over the top. Roll the egg roll to enclose and the flap is sealed. (See image in post for reference).
- Heat enough of the vegetable oil in a large skillet to cover a roll, about 2 to 3 inches. Heat the oil to 350°F (using a candy thermometer ensures correct temperature).
- Using a fork, gently slide 1 or 2 of the rolls into the hot oil. Using a couple of forks, keep the rolls submerged until browned all over, flipping a couple of times. About 2 minutes. Repeat with remaining rolls.
- To make the duck sauce, mix together all ingredients in a small bowl. Refrigerate until ready to use.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- For extra thin and crispy wrappers, seek out "spring roll" wrappers in the frozen section of your local Asian market. Don't over-stuff with the filling and roll them tightly so you'll get at least 2 layers of the wrapper on the exterior of the roll.
- The filling can be made up to 3 days in advance. Keep covered in the fridge until ready to fry.
- These egg rolls can be baked (instead of fried) in a 400°F oven for 10 to 15 minutes, or until desired crispiness.
- Uncooked egg rolls can be frozen in a flat row in a baggie for up to 2 months. Cooked egg rolls can be frozen for up to 2 months. Thaw completely before frying and reheat cooked egg rolls in a 350°F oven or in an air-fryer.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
15g
(5%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Cholesterol
43mg
(14%)
Sodium
272mg
(11%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
51IU
(1%)
Vitamin C
11mg
(12%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 272mg | 11% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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