Egg Roll

Whenever I make egg rolls many people are surprised at how easy they can be! These egg rolls I make to serve with our family’s favorite Sweet and Sour Pork or Chicken or even a simple stir fry like Basil Chicken Stir Fry or Beef and Broccoli Stir Fry along with Fried Rice. For us take out isn’t always an option so I make my own Chinese take out and personally we think it’s even better than take out!

Enjoy!

5 from 1 reviews
Egg Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 1 Tablespoon vegetable oil
  • ½ lb. ground pork
  • 3 cloves garlic, minced
  • ½ head of cabbage, can use the coleslaw mix from the produce department
  • 3 carrots, shredded, if using the coleslaw mix it may have the carrots in it
  • 1 teaspoon grated fresh ginger
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 package of egg roll wrappers
  • 1 Tablespoon cornstarch (to seal egg rolls)
  • ¼ cup cool water (to seal egg rolls)
  • Vegetable Oil
Instructions
  1. Cook the ground pork in a lightly oiled skillet. Remove from skillet.
  2. Reheat the large skillet over high heat with 1 Tablespoon vegetable oil.
  3. Add the garlic, cabbage, carrots and ginger and stir fry for 2 minutes or until vegetables are softened.
  4. Add the soy sauce, sesame oil and cooked ground pork. Continue to stir fry for another minute.
  5. Turn the skillet off and allow filling to cool.
  6. Lay out an egg roll wrapper and fill with 1 Tablespoon of the filling. Roll the egg roll by folding in the ends and rolling like a burrito. View the diagram below. Use your cornstarch and cool water mixture to seal each egg roll. Repeat until all of your egg rolls are filled.
  7. In a skillet or sauce pan, heat about 2 inches of oil and when hot place the egg roll in the hot oil and fry in batches. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown, just a couple minutes will do.
  8. Remove the egg rolls and place on a cooling rack over a baking sheet to let drain off oil.
  9. If you prefer to not fry them you can bake the egg rolls by brushing oil on the precooked egg roll and baking on a baking pan at 350 for 10-15 minutes. Watch them closely until they get golden brown.

 

Never rolled an egg roll before? Check out this diagram from http://oldrecipebook.com.

eggrollwrap

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