Homemade Egg Rolls
User Reviews
5
Homemade Egg Rolls
Description
This recipe creates savory homemade egg rolls by cooking ground pork combined with fresh ginger and garlic to build a fragrant base. Soy sauce and sesame oil enhance umami depth while salt, pepper, and chopped green onions add seasoning and mild bite. A coleslaw mix of cabbage and shredded carrots contributes crunch and freshness inside the filling. The cooked mixture is allowed to cool slightly before spooning portions onto egg roll wrappers.
Each wrapper is moistened with a flour-water paste to seal edges as the filled wrapper is folded and rolled tightly into a neat parcel. The rolls are then deep fried in hot cooking oil until the wrappers develop a crispy, golden exterior while the filling inside remains tender and full of flavor. Proper sealing and spacing during rolling help maintain the shape and prevent leakage during frying.
Serving these egg rolls warm provides a satisfying combination of crunchy shell and juicy filling. They pair well with dipping sauces or can be enjoyed alone as a snack or appetizer.
Ingredients
- 1 pound ground pork
- 1 Tablespoon ginger grated, fresh
- 2 cloves garlic minced
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon salt
- 1/8 teaspoon black 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
- cooking oil about 1 quart, for frying
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.
- Add the soy sauce, sesame oil, salt, pepper, scallions, and coleslaw, stirring just to combine, then remove from the heat and set aside.
- In a small bowl, mix the flour and water with a fork to create a slurry.
- 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.
- 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.
- Serve with dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16 Servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 433mg | 18% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
