There are few foods tastier than a fresh, delicious egg roll. The crispy wrapper, the savory cabbage, the hint of sausage and pepper...sooo good! I have made homemade egg rolls before, but this recipe is my favorite. The filling tastes very similar to restaurant egg rolls and is an excellent addition to any meal or as a snack. My husband and I loved them; the boy is still not a fan of egg rolls. But, as Meat Loaf would sing, 2 out of 3 ain't bad! This recipe comes from Dinner at the Zoo. I adapted a few ingredients and steps, but left it mostly true to the original so you could try it for yourself.
Ingredients: vegetable oil, ground pork or turkey, salt, pepper, minced/powdered garlic, minced/ground ginger, thinly sliced cabbage or coleslaw mix, sliced green onions/diced yellow onions, soy sauce, toasted sesame oil, egg roll wrappers (the ones I used are pictured below,) egg beaten/water, oil for brushing if baking or enough for frying
Step 1: Heat the vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper. Step 2: Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds. Step 3: Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes. Step 4: Stir in the soy sauce and sesame oil, then remove from heat. (I couldn't find any toasted sesame oil at the grocery store, so I omitted it.) Step 5: Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg or warm water to seal the edges of the wrappers as you go. Step 6: If Baking - brush egg rolls with olive oil or other oil of your choice. Place in preheated oven at 450 until golden brown. If Frying - Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes. Drain on paper towels. Step 8: Serve with dipping sauce of your choice.
Homemade Egg Rolls
Recipe:
2 t. vegetable oil
3/4 pound ground pork/turkey
Salt and pepper to taste
1 t. minced garlic or 1/4 t. garlic powder
1 t. minced ginger or 1/2 t. ground ginger
3 cups coleslaw mix or thinly sliced cabbage
1/4 cup sliced green onions or diced yellow onion
1 T. soy sauce
1 t. toasted sesame oil
12 egg roll wrappers
1 egg beaten or 1/2 c. warm water
oil for frying or for brushing on egg rolls
Heat the vegetable oil in a large pan over medium high heat. Add the ground pork/turkey and season with salt and pepper. Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds. Stir in the coleslaw mix/cabbage and green onions. Cook until cabbage is wilted, about 3-4 minutes. Stir in the soy sauce and sesame oil, then remove from heat. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg or warm water to seal the edges of the wrappers as you go. If Baking: brush egg rolls with olive oil or other oil of your choice. Place in preheated oven at 450 until golden brown. If Frying: Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes. Drain on paper towels. Serve with dipping sauce of your choice.
Source: Dinner at the Zoo https://www.dinneratthezoo.com/homemade-egg-rolls/