Description
This classic Egg Rolls recipe features a savory filling of ground pork, garlic, ginger, and crisp coleslaw mix nestled inside a crispy fried wrapper. Perfectly seasoned with oyster sauce, soy sauce, and toasted sesame oil, these homemade egg rolls are a delicious appetizer or snack that are golden and crunchy on the outside with a juicy filling inside.
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
Assembly
- 12 egg roll wrappers
- 1 large egg (beaten, for sealing)
Frying
- Vegetable oil (for frying, about 2-3 inches depth)
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 minced garlic and ginger, cooking for about 30 seconds until fragrant but not burnt.
- Cook vegetables: Add coleslaw mix and sliced green onions to the skillet. Cook, stirring occasionally, until the cabbage softens and wilts, about 3 to 4 minutes.
- Season the filling: Stir in oyster sauce, soy sauce, and toasted sesame oil. Mix well and then remove the skillet from heat to cool slightly.
- Assemble egg rolls: Place one egg roll wrapper on a clean surface. Spoon 2 to 3 tablespoons of the filling mixture in a log shape near one corner of the wrapper. Brush the edges of the wrapper with beaten egg, then fold in the sides and roll it up tightly like a burrito. Seal the edges with the egg wash. Place seam side down on a baking sheet and repeat with remaining wrappers and filling.
- Fry the egg rolls: Pour 2 to 3 inches of vegetable oil into a Dutch oven or deep large pot. Heat the oil to 350°F (175°C). Fry 3 to 4 egg rolls at a time, turning occasionally, until they are golden brown and crispy on all sides. This should take about 3 to 5 minutes per batch.
- Drain and serve: Use tongs or a slotted spoon to remove the egg rolls from the hot oil and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.
Notes
- Ensure the oil temperature stays consistent at 350°F to achieve crispy, non-greasy egg rolls.
- Do not overfill the wrappers to prevent them from breaking during frying.
- If the filling is too wet, drain off any excess liquid before assembling.
- These egg rolls can be baked at 400°F for 15-20 minutes as a healthier alternative, flipping halfway through.
- Leftover egg rolls can be frozen uncooked; to cook from frozen, fry for an additional 1-2 minutes until heated through.
