How To Make Chinese Egg Rolls
INGREDIENTS
- 1(16-ounce) bag of shredded cabbage and carrot coleslaw mix
- 12 egg roll wraps
- 1 egg, beaten with
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon water
- 1⁄2 – 1 lb ground pork
- 1⁄4 cup soy sauce
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh ginger
- 4 green onions, sliced
- oil (for frying)
DIRECTIONS
Step 1
Drain any grease from the pan after browning pork with ginger and garlic.
Step 2
Pork should be mixed with salt, sugar, soy sauce, and sesame oil.
Step 3
Green onions and cabbage mix should be combined in a large bowl.
Step 4
Allow vegetables to cool slightly after pouring hot meat over them.
Step 5
Make a diamond out of the wrap by laying it in front of you.
Step 6
Fill the center of the egg roll wrapper with 3 tablespoons of pork filling.
Step 7
Roll once after folding the top point over filling.
Step 8
Fold the left and right points together.
Step 9
The top point should be brushed with a beaten egg.
Step 10
Finish rolling.
Step 11
The remaining filling should be set aside and repeated.
Step 12
In a large frying pan, heat 2-3 inches of oil to a very high temperature (350°F).
Step 13
The egg rolls should be fried in batches for 2-3 minutes per side, depending on the size of the pan.
Step 14
Paper towels should be used to absorb the water.
Step 15
Add sweet and sour sauce, plum sauce, hoisin sauce, or jalapeno pepper jelly for dipping.
