Crispy Golden Pork and Vegetable Egg Rolls
Crispy Golden Pork and Vegetable Egg Rolls
Ingredients
For the Egg Rolls
- 1 lb ground pork, or chicken
- 2 cups coleslaw mix, shredded cabbage and carrots
- 1 cup bean sprouts, optional
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12–15 egg roll wrappers
- 1 egg, beaten, for sealing the wrappers
For Frying and Serving
- 2 inches vegetable oil, for frying
- as needed sweet chili sauce, for dipping
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
⏱️ 1 min
- 2
Add the 1 lb ground pork (or chicken), 2 cloves of minced garlic, and 1 teaspoon of minced fresh ginger to the skillet.
⏱️ 1 min
- 3
Cook the pork until it is fully browned, actively breaking it up into small pieces with a spatula as it cooks.
⏱️ 8 min
- 4
Stir in the 2 cups coleslaw mix (shredded cabbage and carrots), 1 cup bean sprouts (if using), and 2 tablespoons soy sauce.
⏱️ 1 min
- 5
Sauté the mixture for 3–4 minutes until the vegetables are slightly wilted but still retain a bit of crunch.
⏱️ 4 min
- 6
Remove the filling from the heat and let it cool completely. This step is crucial for preventing soggy egg rolls.
⏱️ 30 min
- 7
Lay an egg roll wrapper on a clean surface in a diamond shape.
⏱️ 1 min
- 8
Place about 2–3 tablespoons of the cooled filling in the center of the wrapper, closer to the bottom corner.
⏱️ 1 min
- 9
Fold the bottom corner over the filling, then tuck in the side corners tightly towards the center, and roll the wrapper upward firmly.
⏱️ 1 min
- 10
Brush the top corner of the wrapper with the 1 beaten egg to seal it closed.
⏱️ 1 min
- 11
Repeat this wrapping process with the remaining 12–15 egg roll wrappers.
⏱️ 15 min - 12
Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 13
Carefully fry the egg rolls in batches for 3–5 minutes, turning them occasionally, until they are beautifully crispy, bubbly, and golden-brown on all sides. Do not overcrowd the pan.
⏱️ 10 min
- 14
Drain the fried egg rolls on paper towels to remove excess oil.
⏱️ 1 min
- 15
Slice the egg rolls in half to reveal the savory filling inside.
⏱️ 1 min - 16
Serve hot with a side of sweet chili dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Golden Pork and Vegetable Egg Rolls
For the Egg Rolls
- 1 lb ground pork, or chicken
- 2 cups coleslaw mix, shredded cabbage and carrots
- 1 cup bean sprouts, optional
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12–15 egg roll wrappers
- 1 egg, beaten, for sealing the wrappers
For Frying and Serving
- 2 inches vegetable oil, for frying
- as needed sweet chili sauce, for dipping
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
⏱️ 1 min - 2
Add the 1 lb ground pork (or chicken), 2 cloves of minced garlic, and 1 teaspoon of minced fresh ginger to the skillet.
⏱️ 1 min - 3
Cook the pork until it is fully browned, actively breaking it up into small pieces with a spatula as it cooks.
⏱️ 8 min - 4
Stir in the 2 cups coleslaw mix (shredded cabbage and carrots), 1 cup bean sprouts (if using), and 2 tablespoons soy sauce.
⏱️ 1 min - 5
Sauté the mixture for 3–4 minutes until the vegetables are slightly wilted but still retain a bit of crunch.
⏱️ 4 min - 6
Remove the filling from the heat and let it cool completely. This step is crucial for preventing soggy egg rolls.
⏱️ 30 min - 7
Lay an egg roll wrapper on a clean surface in a diamond shape.
⏱️ 1 min - 8
Place about 2–3 tablespoons of the cooled filling in the center of the wrapper, closer to the bottom corner.
⏱️ 1 min - 9
Fold the bottom corner over the filling, then tuck in the side corners tightly towards the center, and roll the wrapper upward firmly.
⏱️ 1 min - 10
Brush the top corner of the wrapper with the 1 beaten egg to seal it closed.
⏱️ 1 min - 11
Repeat this wrapping process with the remaining 12–15 egg roll wrappers.
⏱️ 15 min - 12
Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 13
Carefully fry the egg rolls in batches for 3–5 minutes, turning them occasionally, until they are beautifully crispy, bubbly, and golden-brown on all sides. Do not overcrowd the pan.
⏱️ 10 min - 14
Drain the fried egg rolls on paper towels to remove excess oil.
⏱️ 1 min - 15
Slice the egg rolls in half to reveal the savory filling inside.
⏱️ 1 min - 16
Serve hot with a side of sweet chili dipping sauce.
⏱️ 1 min