Easy Egg Roll

LadyMysT's Note:

Very delicious and simple recipe for making a basic pork egg roll. No food processor needed! Recipe can be easily modified to use your favorite meat and veggies.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 5-7

Yield: 15.0 eggrolls

• 2 tablespoons vegetable oil
• 1/2 lb ground lean pork
• 3 garlic cloves, minced
• 1/2 medium onion, minced
• 2 green onions, finely chopped
• 5 cups cabbage coleslaw blend
• 1/2 teaspoon powdered ginger
• 1 tablespoon soy sauce
• salt
• pepper (I used a lot)
• 15 egg roll wraps
• water

Directions:

1. Heat oil in skillet.
2. Sauté garlic and onions until tender.
3. Add pork and sauté until browned.
4. Add coleslaw blend and stir-fry on high heat about 5 minutes.
5. Remove from heat and add seasonings, and salt and pepper to taste.
6. To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
7. Deep fry at 350°F (or just use a fry daddy), until golden brown.
8. Drain on paper towels and enjoy!
9. These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.

Reviews

[ktwilli]

I love this recipe and have been making these for a couple of years. An easy variation I have come up with is to use a purchased, fully cooked rotisserie chicken, shred then toss it in teryaki and garlic- then add the bagged coleslaw mix and fold into wrappers. Delicious and time saving :)

[KellyMac6]

You are right, these are easy! This was my first time making Asian food of any kind and they came out great. I didn't use pork and just made mine spring rolls, however instead of vegetable oil I used bacon grease to give that pork flavor. Delicious! I am glad I did. Also, I didn't use the coleslaw blend because I had a ton of cabbage that needed to be used up so I just used shredded cabbage. I served with a little soy sauce for dipping, but once again you are right they don't really need a dipping sauce. I fried up the 6 I used right away in peanut oil in a saucepan and it worked beautifully. The rest are in the freezer waiting to be enjoyed. Thank you so much for the recipe!

[Ashley S.]

These were fantastic! I made these to go with General Tso's chicken so I left out the pork but I only got 7 egg rolls out of the rest of the mix! Which was fine, b/c then I made some cream cheese wontons with the extra egg roll wrappers! I used fresh ginger instead of powdered and it added a delicious zing. I'll for sure be making these often! I think I'll even be daring and try a dessert egg roll with nutella and strawberries!!! Thanks so much!!!