Homemade Egg Rolls are a delightful, crunchy appetizer that brings the vibrant flavors of Asian cuisine right into your kitchen. These egg rolls are filled with a savory mixture of ground pork, aromatic garlic, and ginger, along with a medley of coleslaw mix and green onions. The combination of these ingredients creates a balanced filling that is both hearty and refreshing, with just the right amount of seasoning from soy sauce, rice wine, and sesame oil. Once assembled in a crisp egg roll wrapper, each roll is deep-fried to golden perfection, resulting in a satisfying crunch that perfectly contrasts with the tender, flavorful interior. Whether served as an appetizer at a party or as a main course alongside a dipping sauce, these homemade egg rolls are sure to become a favorite in your culinary repertoire.
Not only are these egg rolls bursting with flavor, but they also offer a fun and interactive cooking experience. The process—from preparing the savory filling and whipping up a tangy sweet chili sauce to carefully rolling and sealing each egg roll—invites you to get creative in the kitchen. With every step, you build layers of flavor and texture that culminate in a dish that is both traditional and innovative. The final product is best enjoyed hot and crispy, paired with a side of warm sweet chili sauce that elevates every bite. This recipe is perfect for family dinners, gatherings, or any occasion where you want to impress with a homemade snack that’s as visually appealing as it is delicious.
Why You’ll Love This Recipe
• Deliciously Flavorful: Enjoy a perfect balance of savory pork, aromatic spices, and crisp vegetables wrapped in a golden, crunchy exterior.
• Fun to Make: Rolling your own egg rolls is a rewarding and interactive cooking experience.
• Versatile: Ideal as an appetizer, snack, or even a main course when served with your favorite dipping sauce.
Ingredients
For the Sweet Chili Sauce:
• ¼ cup rice vinegar
• ¼ cup water
• 3 tablespoons brown sugar
• 2 tablespoons sambal oelek fresh chili paste
• 1 tablespoon water
• ½ tablespoon cornstarch
For the Egg Rolls:
• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger (minced) or ginger paste
• 1 tablespoon soy sauce
• 1½ teaspoons rice wine
• 1 teaspoon sesame oil
• 4 cups coleslaw mix
• 4 green onions, chopped
• Kosher salt and fresh ground black pepper, to taste
• ¼ cup water
• 2 teaspoons cornstarch
• 14 egg roll wrappers
• Vegetable oil for frying
Detailed Instructions
1. Prepare the Sweet Chili Sauce:
• In a small saucepan, whisk together the rice vinegar, ¼ cup water, brown sugar, and sambal oelek. Bring the mixture to a low boil and then reduce it to a simmer.
• In a separate small bowl, stir together 1 tablespoon water and ½ tablespoon cornstarch. Whisk this mixture into the simmering chili sauce and cook until it slightly thickens. Remove from heat and cover.
2. Cook the Filling:
• In a large skillet over medium heat, brown the ground pork until fully cooked. Drain any excess fat, then reduce the heat to medium-low.
• Stir in the minced garlic, ginger, soy sauce, rice wine, and sesame oil. Cook for about 1 minute.
• Add the coleslaw mix and continue cooking until the cabbage is wilted. Mix in the chopped green onions and season with kosher salt and freshly ground black pepper to taste.
3. Assemble the Egg Rolls:
• Lay one egg roll wrapper on a clean surface with one corner pointed towards you like a diamond.
• Spoon about ¼ cup of the pork and vegetable filling onto the center of the wrapper.
• Fold up the bottom corner over the filling, then fold in the sides to create an open envelope.
4. Seal the Egg Rolls:
• In a small bowl, whisk together ¼ cup water and 2 teaspoons cornstarch.
• Using your fingers or a small brush, apply the cornstarch mixture to the open edge of the wrapper, then roll the egg roll tightly to seal.
• Repeat with the remaining wrappers and filling.
5. Fry the Egg Rolls:
• Heat about 2 inches of vegetable oil in a Dutch oven, heavy stock pot, or deep fryer to approximately 350°F (175°C).
• Fry the egg rolls in batches (3-4 at a time) until they are golden brown, turning them several times for even cooking.
• Remove the egg rolls with a slotted spoon and drain on paper towels or a wire rack.
6. Serve:
• Serve the hot egg rolls promptly with the warm sweet chili sauce for dipping.
Tips
• Ensure the filling is well-cooked and the cabbage is wilted but still retains a slight crunch for the best texture.
• Avoid overfilling the egg roll wrappers; a ¼ cup of filling per roll works perfectly for easy rolling and sealing.
• If you don’t have a deep fryer, a heavy-bottomed pot or Dutch oven works just as well—just monitor the oil temperature closely.
• For an extra kick, serve with additional sambal oelek or your favorite hot sauce on the side.
Storage Options
• Refrigerator: Store any leftover egg rolls in an airtight container for up to 2 days. Reheat in an oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
• Freezing: Freeze egg rolls on a baking sheet until firm, then transfer to a freezer-safe bag. Freeze for up to 1 month. Reheat directly from frozen in a 375°F (190°C) oven until heated through and crispy.
• Reheating: For best results, reheat in the oven rather than a microwave to maintain the crunch of the wrapper.
Enjoy these homemade egg rolls as a satisfying, flavorful treat that’s sure to impress at any gathering!
