Chinese · Appetizer/Side
Egg Rolls
Crispy fried wrappers filled with savory pork, cabbage, carrots, garlic, ginger, and green onions.
- Prep time
- 30 minutes
- Cook time
- 20 minutes
- Total time
- 50 minutes
- Servings
- 12 egg rolls
Ingredients
- 12 egg roll wrappers
- 1 lb ground pork (450 g)
- 2 cups coleslaw mix (shredded cabbage and carrots) (140 g)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 Tbsp soy sauce (15 mL)
- 1 tsp sesame oil (5 mL)
- 1 tsp ground ginger
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce (120 mL)
Directions
- Heat a skillet over medium heat and cook the ground pork until browned. Drain any excess grease.
- Stir in the coleslaw mix, green onions, garlic, soy sauce, sesame oil, and ground ginger. Cook for 2–3 minutes until the vegetables are slightly softened. Let the filling cool.
- Place an egg roll wrapper on a work surface in a diamond shape. Spoon the filling into the center.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner. Seal the edge with a little water.
- Heat vegetable oil to 350°F (175°C).
- Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain briefly.
- Serve warm with sweet chili sauce for dipping.