Egg Rolls (Easy and Crispy)
I love egg rolls. Whenever I order Chinese food, I always order extra so I can enjoy them as leftovers. They’re so delicious, even reheated. Pork egg rolls are my all-time favorite. I have tried every frozen version that I have seen available at the grocery store and none of them come close to the ones you get from a Chinese restaurant.
Servings: 6 people
Calories: 302kcal
Ingredients
- 1 pound ground pork
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 1/2 cups coleslaw mix
- 2 tablespoon sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- oil for frying
Instructions
- Over medium heat, cook pork until no pink remains. Then add the garlic and ginger then cook for 30 seconds.
- Add the coleslaw mix and green onions then cook 3 more minutes or just until it starts to soften. Set aside to cool.
- Stir in soy sauce and sesame oil then remove from heat.
- Preheat oil to 350°F.
- Lay out one egg roll wrapper with a corner pointed toward you. Place 3-4 tablespoons of the pork mixture in the center.
- Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the beaten egg).
- Fry egg rolls until lightly browned and crispy turning occasionally.
- Serve with sweet and sour sauce.
Nutrition
Calories: 302kcal | Carbohydrates: 17g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 84mg | Sodium: 375mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg