Updated: Sep 26, 2020
Eggrolls are very simple to make! Just grab some shredded cabbage, ground pork, fresh ginger and a few other ingredients!! Make sure you have enough oil to pan or deep fry these. Peanut oil works the best! You can alter this recipe by replacing the meat with any other meat, or even omitting the meat to make these vegetarian. #SoNomNom4u #vegetarian #Eggrolls
1 bag finely shredded slaw mix
1 lb pork loin, finely chopped (I use food processor with raw pork loin)
1/4 cup soy sauce
4 TBSP Toasted sesame oil
4 clove garlic
1 egg, beaten
2 TBSP Fresh ginger, peeled and chopped
1 package Egg Roll Wraps (Found in produce section near specialties)
2 cups of Peanut oil
In a wok, pan, or large pot, heat 2 TBSP Toasted sesame oil until almost smoking. Add egg and scramble. Add garlic, ginger and pork. Drain and set aside. Heat 2 TBSP Toasted Sesame oil in same pot/wok and add slaw mix and soy sauce. Cook until slaw mix is completely done. Drain completely. Add drained pork to the mixture and stir until completely mixed. Pour mixture into a strainter just to ensure all liquid is removed. Cool down about 15 minutes.
Open package of egg roll wrapper.
Get a tiny cup of water.
Lay wrap with point toward you, like a diamond, on a clean surface. Place about 4 TBSP filling into center of egg roll wrap. Dip finger into water and run finger along outer edge of eggroll wrap. Fold point up to cover the stuffing. Fold each side over the stuffing and from the bottom to the top , roll until you reach the top point. Gently press point to seal.
In a deep fryer, wok, pan, or pot, place eggrolls in oil and fry. If not using a fryer, fry each side and trn. Repeat until all sides are crispy and brown. Drain on paper towels or cooling rack.