This recipe simplifies the traditional Chinese egg roll by using readily available ingredients and straightforward steps. It’s perfect for beginners and experienced cooks alike, offering a delicious and crispy appetizer that can be enjoyed at any gathering.
Ingredients:
• 1 lb. ground pork (or ground turkey/chicken for a variation)
• 1 small onion, finely chopped
• 3 cups coleslaw mix (or shredded cabbage and carrots)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 12-15 egg roll wrappers
• Vegetable oil for frying
• 1 egg, beaten (for sealing wrappers)
Instructions:
Step 1: Prepare the Filling
1. Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until softened.
3. Add the ground pork and cook until browned, breaking it up with a spatula.
4. Add garlic, ginger, soy sauce, sesame oil, salt, and pepper. Stir well.
5. Add the coleslaw mix and cook until the cabbage is slightly wilted, about 3-4 minutes.
Step 2: Assemble the Egg Rolls
1. Lay an egg roll wrapper on a flat surface with one corner pointing towards you.
2. Place about 2-3 tablespoons of filling in the center of the wrapper.
3. Brush the edges with the beaten egg.
4. Fold the bottom corner over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
1. Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C).
2. Fry the egg rolls in batches until golden brown, about 3-5 minutes per batch.
3. Drain on paper towels.
Step 4: Serve
Serve warm with your favorite dipping sauce, such as duck sauce or a homemade mixture of soy sauce and vinegar.
Tips:
• Prevent Sogginess: Ensure the filling is not too wet by cooking the cabbage until it’s slightly wilted.
• Freezing: You can freeze the assembled egg rolls before frying for up to 3 months. Simply thaw and fry when needed.
• Baking Option: For a healthier alternative, bake the egg rolls at 425°F (220°C) for 15-20 minutes, or until crispy and golden brown.