Egg rolls are a staple of Chinese-American cuisine that began appearing on menus in the early 20th century. A favorite for takeout joints, restaurants, and home cooks alike, sturdy egg roll wrappers are perfect for housing combinations of seafood, pork, cabbage, bean sprouts, and more. If you want to stray from traditional Asian flavors, you can make unique recipes like Cheeseburger Egg Rolls or Jalapeño Bacon Cheese Egg Rolls, or even satisfy your sweet tooth by cooking up a dessert egg roll. No matter which recipe you choose, you’re sure to enjoy a crunchy treat.
If you want a copycat of the classic Chinese takeout egg roll, then this is the recipe for you. Feel free to use shredded pork or chicken in place of the suggested shrimp.
Contain all the gooey goodness of a steak and cheese sandwich in these convenient egg rolls. They’re perfect for serving during a game day party, or when you’re craving Asian-fusion.
If you’re short on time, these tasty egg rolls can be sped up by substituting shredded bagged coleslaw for the recipe’s cabbage and carrots. “Very good recipe! The rolls were easy to make.” says user Dave Flynn.
Ingredients
2 teaspoons vegetable oil
3/4 pound ground pork
salt and pepper to taste
1 teaspoon minced garlic
1 teaspoon minced ginger
3 cups coleslaw mix
1/4 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
12 egg roll wrappers
1 egg beaten
oil for frying
Instructions
Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
Stir in the soy sauce and sesame oil, then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 2-3 inches of oil into a deep pot.
Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with dipping sauce of your choice.