Description
Crispy and flavorful homemade egg rolls filled with seasoned ground pork, fresh coleslaw mix, and aromatic spices, perfectly fried to golden perfection. This recipe offers a delicious appetizer or snack that’s easy to prepare and irresistibly tasty.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- ¾ pound ground pork
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- ½ cup sliced green onions
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Egg Rolls
- 12 egg roll wrappers
- 1 large egg (beaten)
- Vegetable oil (for frying, about 2-3 inches in pot)
Instructions
- Cook the pork: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned and no longer pink in the center, breaking it apart as it cooks.
- Add aromatics: Stir in the minced garlic and ginger, cooking until fragrant, about 30 seconds, to release their flavors.
- Cook the vegetables: Add the coleslaw mix and sliced green onions to the skillet. Cook while stirring until the cabbage is wilted, about 3-4 minutes.
- Season the filling: Mix in the oyster sauce, soy sauce, and toasted sesame oil thoroughly. Remove the skillet from heat and set aside to cool slightly.
- Assemble the egg rolls: Place one egg roll wrapper on a flat surface. Spoon 2-3 tablespoons of the filling in a log shape near one corner of the wrapper. Brush the edges with the beaten egg to seal. Fold in the sides and roll tightly like a burrito, placing each finished roll seam side down on a plate. Repeat for all wrappers.
- Fry the egg rolls: Pour 2-3 inches of vegetable oil into a Dutch oven or large pot and heat to 350°F (175°C). Fry 3-4 egg rolls at a time, turning occasionally until they are golden brown all over, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Serve warm.
Notes
- Make sure the filling is not too wet to prevent soggy egg rolls; drain excess moisture if needed.
- Keep assembled egg rolls covered with a damp cloth to prevent wrappers from drying out before frying.
- You can freeze uncooked egg rolls before frying. Freeze flat on a baking sheet, then store in zip bags for up to a month. Fry directly from frozen, adding a couple extra minutes to cooking time.
- Use a deep frying thermometer for accurate oil temperature to ensure crispy, not greasy, egg rolls.
- Adjust the amount of oyster and soy sauce according to taste and dietary preferences.
