Pork Egg Roll Recipe
You will be surprised how easy it is to make these homemade egg rolls loaded with flavorful filling and fried until crispy.
Servings: 12
Calories: 128kcal
Ingredients
- 2 tablespoons vegetable oil
- 3½ cups tricolor coleslaw
- 1½ teaspoons minced garlic
- ¾ teaspoon “squeeze” ground ginger
- ¾ pound ground pork
- 2 teaspoons soy sauce
- 1 teaspoon pure sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon water
- 12 egg roll wrappers
- 3 cups vegetable oil, for frying
Instructions
- Add the 2 tablespoons of vegetable oil to a 10 to 12-inch nonstick skillet over medium-high heat. Add the tricolor coleslaw and saute for about 2 minutes, stirring often, until the slaw is softened.
- Add the minced garlic and ginger. Saute for another minute, then transfer to a large heat-safe mixing bowl.
- Add the ground pork to the skillet over medium-high heat, and cook for 3 to 4 minutes. Be sure to stir often to break up the pork while cooking.
- Add the cooked pork to the large mixing bowl with the cooked slaw. Stir to combine.
- Stir in the soy sauce, sesame oil, salt, and black pepper.
- Add the egg and tablespoon of water to a small bowl. Whisk to combine. Set it aside.
- Lay 1 egg roll wrapper with the points making a diamond shape. Use a pastry brush to paint the egg wash around the outer edges of the wrapper.
- Measure out 2½ tablespoons of filling into the center of the wrapper.
- Fold the bottom point over the filling.
- Fold the 2 sides over the edge of the center, like a purse. Seal the corners of the purse by pinching the points of the edges together.
- Roll the bottom towards the top point. Use your fingers to make sure the top edges seal. Repeat for the remaining egg rolls.
- Add the 3 cups of oil to a 10 to 12-inch deep-sided skillet over medium-high heat. The oil should be between 325 to 340°F. Adjust the heat up or down to keep the oil temperature as consistent as possible.
- Line a 9x13 baking dish with paper towels to drain the egg rolls once cooked.
- Carefully add 3 egg rolls at a time to the oil, seam side down. Cook for 2 to 3 minutes per side, until golden brown. Transfer the cooked egg rolls to the paper towel-lined baking dish to drain. Serve immediately.
Notes
- If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
- If you need to, dip your fingers into the egg wash and run them along the edge of the wrapper to make a better seal.
- Use a candy/oil thermometer to gauge the oil temperature properly.
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 253mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg