Chinese Egg Rolls
Prep time: 30 min
Cook time: 30 min
Servings: 12
What are Chinese egg rolls made of?
The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.
Ingredients
12 egg roll wraps
1/2 lb ground pork
2 tsp chopped fresh ginger
2 garlic gloves, minced
1 tsp sea salt
1 tsp monk sugar
1/4 cup soy sauce
1 tsp sesame oil
1 bag shredded cabbage mix
16 oz carrot and coleslaw mix
4 green onions, sliced
1 egg, beaten with 1 tsp water
oil, for frying
Directions
Sauté pork with ginger and garlic in a pan, then drain off any excess fat.
Combine salt, sugar, soy sauce, and sesame oil in a separate bowl. Stir into the pork until well combined.
Toss the cabbage mix and green onions in a large bowl. Add the hot pork mixture to the vegetables and mix thoroughly. Allow to cool for a short time.
Position an egg roll wrapper in front of you so it forms a diamond shape. Place 2 tablespoons of the pork mixture in the center.
Fold the bottom corner over the filling, rolling it once. Tuck in the right and left corners.
Dab the top corner with beaten egg to seal. Continue rolling to the end.
Set aside and continue with the remaining mixture.
Heat 2-3 inches of oil in a large frying pan until very hot.
Fry the egg rolls in batches, cooking for 2-3 minutes on each side.
Remove and let drain on paper towels.
Enjoy with sweet and sour sauce, plum sauce, hoisin sauce, or jalapeño pepper jelly.