Homemade Egg Rolls
Servings: 12 egg rolls
Calories: 131kcal
Equipment
- Medium Skillet
- Large skillet
- Mixing bowls
Ingredients
- 2 teaspoons vegetable peanut or canola oil (plus more for frying)
- ¾ pound ground pork
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 cups coleslaw mix chopped
- 4 green onions chopped
- 2 Tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- Thai chili sauce for serving
Instructions
- In a medium skillet, brown pork with ginger and garlic. Drain any grease.
- In a small bowl, combine salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
- Combine cabbage mix and green onions in a large bowl. Pour the meat in with the veggies, stir and let cool until able to handle with hands.
- Lay wrapper in front of you so that it looks like a diamond. Place about 3 tablespoons of pork filling in the center of the egg roll wrapper.
- Fold bottom point up over filling and tuck. Fold in right and left points. Brush with beaten egg to ensure they stick. Roll top point over to close. Lay it seam down to keep closed.
- Heat 2-3 inches of oil in a large deep skillet or Dutch oven (340-350 degrees).
- Fry a few egg rolls in the pan at the same time, about 2-3 minutes on each side, until crispy and golden brown.
- Place on a paper towel lined plate. Serve with Thai chili sauce.
Nutrition
Calories: 131kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 364mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg