Ingredients
Filling
- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- Salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Assembly
- 12 egg roll wrappers
- 1 egg beaten
- Oil for frying (enough to fill a deep pot 2-3 inches deep)
Instructions
- Cook the pork: Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add ground pork and season with salt and pepper. Cook while breaking up the meat until browned and cooked through.
- Add aromatics: Stir in minced garlic and ginger; cook for 30 seconds until fragrant.
- Cook vegetables: Add coleslaw mix and green onions to the pan. Sauté until cabbage wilts, about 3-4 minutes.
- Season filling: Mix in soy sauce and toasted sesame oil, then remove the filling from heat.
- Prepare egg rolls: Place about 2-3 tablespoons of the pork and vegetable filling onto each egg roll wrapper. Fold the wrappers according to package directions, using beaten egg to seal all edges securely.
- Heat oil for frying: Pour 2-3 inches of oil into a deep pot and heat to 350°F (175°C).
- Fry egg rolls: Fry 3-4 egg rolls at a time, turning occasionally, until golden brown on all sides, about 3-5 minutes.
- Drain and serve: Remove egg rolls from oil and drain on paper towels. Serve warm with your choice of dipping sauce.
Notes
- You can substitute ground pork with ground chicken or turkey if preferred.
- For a vegetarian version, replace pork with sautéed mushrooms or tofu, and omit eggs if needed.
- Be sure the oil maintains 350°F for even frying to achieve a crispy texture.
- Egg roll wrappers can be found in the refrigerated section of most Asian grocery stores.
- Let fried egg rolls drain well to avoid excess oiliness.
- Store leftover egg rolls in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
