My first attempt at making egg rolls! I have shied away from making them because it was exotic and looked so difficult (OK, maybe I don’t have enough excitement in my life). This recipe was so quick and easy, and the results were fantastic!
These were also fantastic as lettuce wraps. You could use pork or beef, but the pork is absolutely the best.
**** Crunchy and tasty - excellent egg rolls and make great lettuce wraps, too!
- 1 lb ground pork
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/4 tsp pepper
- 2 tsp soy sauce
- 2 tsp hoisin sauce (optional)
- 1 quart of oil for frying
- 1 egg , beaten
- 1 bag (8.5 oz.) cole slaw mix (about 3 cups)
- 8 to 10 egg roll wrappers
Season pork with ginger, garlic powder and pepper and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Pour into a dish and set aside.
In a large skillet or dutch oven, heat oil to about 375 degrees or medium high heat. While oil is heating pour the cole slaw mixture into the skillet you used to brown the pork and add the soy sauce and hoisin. Stir the mixture on low heat until thoroughly heated - about 3-4 minutes. Add the pork into the skillet and stir until combined. Turn off heat.
Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the cabbage and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the beaten egg on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown - about 2-3 minutes per side. Drain on paper towels or rack. Serve with soy sauce, hoisin, hot mustard and duck sauce for dipping.
Tips and Stuff :
You can find egg roll wrappers in the produce section. I found them near the bagged coleslaw mix by the cabbage. The original recipe had 2 cups cabbage and 2 oz. shredded carrots, but the coleslaw mix worked perfectly for lazy me. Or is that cleverly efficient me?
Hoisin is optional, but it adds a smoky sweetness that I like.
I used canola oil and it worked great, but the original recipe recommends peanut oil. Either way, be careful with the hot oil and add the egg rolls with tongs.
Don't leave the rolled egg rolls sitting too long before putting them into the oil - they will start to get soggy.
I cannot live without my pyrometer (aka infrared thermometer) and it's helpful to get the oil up to temp! (pictured below - they're around 20 bucks and worth it). Best cooking investment we've made.