Homemade Egg Rolls

Delicious Homemade Egg Rolls are so easy to make with ground pork and prepackaged coleslaw mix. Serve them up with warm sweet chili sauce or sweet and sour sauce, and you will never go back to takeout.

Course Appetizer

Cuisine Asian

Keyword best egg roll recipe, egg roll recipe, how to make egg rolls, how to roll an egg roll

Prep Time 25

Cook Time 20

Servings egg rolls

Calories 148kcal

Author Beth Pierce

Ingredients

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

Egg Rolls

1 lb. ground pork
2 cloves minced garlic
1 tablespoon fresh minced ginger or ginger paste
1 tablespoon soy sauce
1 ½ teaspoons rice wine
1 teaspoon sesame oil
4 cups coleslaw mix
4 green onions chopped
Kosher salt and fresh ground black pepper
¼ cup water
2 teaspoons cornstarch
14 egg roll wrappers
Vegetable oil for frying

Instructions

In a small saucepan, whisk together the rice vinegar, water, brown sugar, and sambal oelek. Bring the mixture to a low boil and turn it to a simmer. Stir together the water and cornstarch. Whisk it into the chili sauce mixture and cook until slightly thickened. Turn the heat off and cover the saucepan.
In a large skillet over medium heat, brown the ground pork. Drain any excess fat and reduce the heat to medium-low. Stir in the garlic, ginger, soy sauce, rice wine, and sesame oil, cooking for about 1 minute. Add the slaw mix and continue cooking over medium heat until the cabbage is wilted. Add the green onions and stir to combine. Season with salt and pepper to taste.
Place the egg roll with one corner pointed to you like a diamond. Place about 1/4 cup of the cabbage mixture onto the center of the egg roll. Bring up the bottom point and fold it over the mixture. Fold in the sides, making it look like an open envelope.
Whisk together the water and cornstarch. Using your fingers or a small brush, apply the cornstarch mixture to the open point and roll up the egg roll. Repeat until all the cabbage mixture is gone.
Heat 2 inches of vegetable oil in a Dutch oven, heavy stock pot, or deep fryer. Fry the egg rolls 3-4 at a time until golden brown, turning several times. Remove to paper towels or wire rack to drain. For best results, serve promptly with warm chili sauce.

Notes

The sweet chili dipping sauce can be made several days in advance and stored in an airtight container in the fridge.
Keep the egg rolls and egg roll wrappers covered with lightly dampened paper towels while working with them. It keeps the wrapper from drying out and cracking.
I love using ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge. It stays fresh for up to a month.
I use prepackaged coleslaw for convenience, but you can certainly shred your own fresh cabbage and carrots.
This recipe also works well with shrimp, ground turkey, ground beef, and ground chicken. Just make sure they are cooked before frying the egg rolls.
Other vegetables to consider adding are finely chopped broccoli, celery, or bell peppers.
Keep the water and cornstarch mixture combined with a small whisk or fork.
Turn the eggroll in the hot oil to brown both sides as they will float. They sometimes need to be held in place for a couple of seconds with a long set of tongs so they don't flip again.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air- fryer at 350 degrees for a couple of minutes.
To air-fry, coat egg rolls with cooking spray. Preheat the air fryer to 350 degrees. Place the egg rolls in the air fryer basket and cook for 12 minutes, flipping halfway through the cooking time.

Nutrition