Easy Chinese Egg Rolls

 

Easy Chinese Egg Rolls

Ingredients

For the Filling

Ground pork (or chicken or turkey) — 1 lb

Coleslaw mix (shredded cabbage and carrots) — 5 cups

Small onion, finely diced — 1

Garlic, minced — 3 cloves

Oyster sauce — 1 tablespoon

Ginger paste — 1 teaspoon

Scrambled eggs (optional) — 2

Salt and black pepper — to taste

For Assembly and Frying

Egg roll wrappers — 15

Vegetable, canola, or peanut oil — 1 quart

Water — for sealing the wrappers

Instructions

Step 1: Cook the Filling

Heat a large skillet over medium-high heat. Add the ground pork and cook for 5–6 minutes, breaking it apart, until fully browned.

Stir in the diced onion and minced garlic, and sauté for another 2–3 minutes until aromatic.

Add the coleslaw mix, oyster sauce, and ginger paste, and cook for 3–4 minutes, stirring frequently, until the cabbage softens and most of the moisture has evaporated.

If using scrambled eggs, gently mix them into the filling. Remove from heat and allow the mixture to cool for about 10 minutes.

Step 2: Prepare for Rolling

Set up a clean, flat work surface. Keep the egg roll wrappers covered with a damp towel so they stay soft. Place a small bowl of water nearby for sealing the edges.

Step 3: Fill and Roll

Place one wrapper on your surface in a diamond position. Spoon 2–3 tablespoons of filling near the bottom corner.

Fold the bottom corner over the filling, then fold in the left and right sides. Roll the wrapper tightly toward the top.

Moisten the top edge with a little water and press to seal securely.

Step 4: Fry the Egg Rolls

Pour oil into a deep pot until it reaches about 2–3 inches deep. Heat the oil to 350°F (175°C).

Fry 3–4 egg rolls at a time for 3–4 minutes, turning occasionally, until they are evenly golden brown and crispy.

Step 5: Drain and Serve

Remove the egg rolls from the oil and place them on a wire rack to drain excess oil and stay crisp.

Serve immediately while hot for the best flavor and crunch.