When we go to dinner, egg rolls are one of my favorite things to order! I had no idea they were so easy to make at home!
▢1 pound of ground pork
▢1 tablespoon freshly grated ginger
▢1 minced garlic clove
▢1 teaspoon of onion powder
▢1/4 teaspoon of 5 Chinese spices (optional)
▢1 tablespoon of soy sauce
▢2 1/2 cups packaged fresh coleslaw (or 2 1/2 cups cabbage and finely chopped carrots)
▢12 Egg Roll Wraps (6 square inches)
▢2 tablespoons of all-purpose flour
▢2 tablespoons of water
▢1 quart canola frying oil
▢2 teaspoons of olive oil
▢1 garlic clove
▢1/2 teaspoon red pepper flakes
▢1 teaspoon fresh chopped ginger root
▢1/4 cup soy sauce
▢1/4 cup of honey
▢2 tablespoons of orange juice
▢1/4 teaspoon sesame oil
▢1 teaspoon fresh lime juice
▢1/2 teaspoon sesame seeds (optional)
Cook the garlic and chili flakes over medium heat until fragrant. Add the rest of the ingredients and cook for 3 more minutes. Remove from heat and refrigerate until served.
Over medium heat, cook pork, ginger, garlic, onion powder, the 5 Chinese spices (if you use them) and soy sauce until no pink remains. Set aside.
Preheat oil to 375 degrees F.
Mix flour and water in a small bowl.
Place an egg roll wrapper with one corner pointing towards you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread some of the flour mixture along the edge.
Fold two of the corners to form a triangle, fold the sides inward and then roll up tightly. (Seal the edges with the flour mixture).
Fry egg rolls until lightly browned and crisp, turning occasionally.
Serve with sesame sauce.
Calculated nutrition without using frying oil.
The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.