Chinese Egg Rolls
photo by DianaEatingRichly
- Ready In:
- 12 egg roll wraps
- 1⁄2 - 1 lb ground pork (or chicken or beef)
- 2 teaspoons chopped fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄4 cup soy sauce
- 1 teaspoon sesame oil
- 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
- 4 green onions, sliced
- 1 egg, beaten with
- 1 teaspoon water
- oil (for frying)
- Brown pork with ginger and garlic in pan; drain any grease.
- Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
- In large bowl combine cabbage mix and green onions.
- Pour hot meat over vegetables and stir well. Let cool slightly.
- Lay wrap in front of you so that it looks like a diamond.
- Place 3 tablespoons pork filling in center of egg roll wrapper.
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling.
- Set aside and repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to very hot (350ºF).
- Fry a few egg rolls in pan at a time, 2-3 minutes per side.
- Drain on paper towels.
- Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.
Questions & Replies
Without a doubt, the best egg rolls I have ever eaten. Used the meatier version, added 2 teaspoons of oyster sauce and a few chopped bean sprouts. These were wonderful. I put them on small baking sheets (covered with parchment paper) a dozen at a time and stuck them in the freezer. When the second baking sheet was full with another dozen, I pulled the first dozen out and put them in a 1 gallon zip-lock freezer bag and stuck them back into the freezer. When I'm ready to cook a few, I put them (still frozen) into hot oil and fry (be careful of the splattering grease...use a lid). They come out perfectly every time. Thank you so much for the only egg roll recipe I will ever use.
This was the first recipe I tried for my fat-flush diet, since I'm trying to make sure I eat plenty of cabbage. This would be a 5-star rating, except that after I'd rolled the little packages of egg rolls, since it was my first time making them ever, I didn't realize the wrappings would get moist and fall apart, if left for more than a few minutes. I'd had a pile of beautifully wrapped rolls and was devastated when I realized I had to pry apart the soggy mess that developed. It took way too long to work to try to save the mess, but I managed to salvage all of them. So, I would warn any other virgin egg rollers to roll only 2 or 3 'packages', and DON'T put them on top of each other on a plate as you roll them. lol. They were delectable though!! Apart from that mistake I made, since we don't eat pork, I used ground turkey and the whole thing was a rip roaring success in the end. Fought over them with my DH as snacks and appetizers for the next several days. Thanks so much for the recipe!
these are scrumptious!!! i've made these twice so far. i like to make some for dinner and freeze some for anytime we need egg rolls. the first batch i used pork, and the second batch i used ground beef that i had in the freezer. i actually think we liked the beef ones a tad better! i follow the recipe, but i always omit the sugar and cut back a bit on the soy sauce so the mixture isn't so wet. these are the tastiest egg rolls i've ever made. thanks charmie!!!
These are excellent egg rolls Charmie! I froze a bunch and had a few. Right now I am trying them baked in the oven. I sprayed them with oil spray on both sides. Hopefully it will work! Thank you for sharing these great tasting little gems. I love the sesame oil in them. Really adds lots of flavor. The only thing I did to deviate from the recipe was use Ponzu sauce instead of soy sauce. It's soy sauce with lime. I love it and it flavored the egg rolls wonderfully. I look forward to having these for snacks when i'm watching tv! Linda