Nothing beats homemade egg rolls. The ratio of meat to veg and the seasoning can be tweaked to exactly your preference. I usually double this recipe and freeze a bunch.
- ⏲️ Prep time: 40 min
- 🍳 Cook time: 25 min
- 🍽️ Servings: 12 egg rolls
Ingredients
- 454g (1 pound) ground pork
- 440g (14oz) finely shredded coleslaw mix
- 1 1/2 tsp salt
- 2 Tbsp soy sace
- 2 Tbsp oyster sauce
- 2 Tbsp hoisin sauce
- pepper to taste
- 2 tsp toasted sesame oil
- 1 tsp ginger paste (or grated or minced ginger root)
- 1 Tbsp minced garlic
- 12 egg roll wrappers
- canola oil for frying, several cups
- plum sauce (duck sauce) for serving
Directions
- Heat up a large frying pan over medium heat. Brown and chop the ground pork.
- Add the coleslaw mix to the pan and sprinkle with the salt. Stir and cook until the vegetables wilt.
- Add the soy sauce, oyster sauce, hoisin sauce, pepper, sesame oil, ginger root, and garlic to the pan. Stir to combine and cook for another 2-3 minutes.
- Transfer the filling mixture to a bowl and set aside to cool.
- Clean and dry the large frying pan and fill it halfway with canola oil. Slowly and carefully bring the temperature of the oil to 350 degrees while you wrap the egg rolls. Each egg roll should have 1/3 cup of filling.
- When the oil has reached the correct temperature fry the egg rolls in batches, 3-4 minutes per side. When the egg rolls are done, place them on a wire rack with paper towel below it to catch any oil drips. Serve warm with sauce (optional).