Mmmmm. I’m still full from dinner last night. We made a quick stir fry and homemade egg rolls to go with it. The stir fry was fine, but those egg rolls! I always eat more of them than I mean to, faster than I mean to. The recipe makes about 16 egg rolls, so for a family of four, that equals a lot of egg rolls.
I adapted this recipe from several other ones that I’ve seen and tried, and that’s the nice thing about egg rolls, they are very adaptable. The following recipe is more of a guideline to get a beginning cook comfortable making them, so feel free to change it up as much as you want to! And let me know in the comments what changes you made so I can try them too!
- About 2 1/2 cups of crisp veggies. I use a prepackaged slaw that’s got broccoli, cabbage and carrots in it
- One package of egg roll wrappers
- 1 1/2 lbs ground pork
- 1 egg
- White pepper
- Powdered ginger
- Garlic powder
- Soy sauce
- Sesame oil
- Vegetable oil for frying
- Season your pork with the white pepper, ginger, garlic and salt. I usually start with about a 1/2 teaspoon of each, and then add more while cooking. It is all to taste though, so if you aren’t big on ginger, go easy on it or leave it out altogether. If you like spice, add extra white pepper. You do you.
- Cook your pork completely through in a skillet. I cook it at a medium high heat for about 8 minutes. It should smell pretty delicious while cooking, if it doesn’t, maybe add some more seasoning. I usually add a splash of soy sauce towards the end.
- When it’s done cooking, let the pork cool while you get your veggies ready.
- I take about 2 1/2 cups of my slaw and put it in a big bowl. I season mine lightly with ginger, white pepper and salt. I also add a splash (about a tablespoon) of sesame oil, but sesame oil isn’t for everyone, so feel free to skip it.
- Add your pork to your veggies and mix. There is probably going to be a lot of fat from the pork in your pan, don’t add that to your veggie mixture or it’s going to be too wet. I use a slatted spoon to scoop my pork into my veggies. That way I leave most of the fat in the pan.
- Crack your egg into a bowl and stir. You’re going to use this to seal your egg rolls.
- Take an egg roll wrapper and lay it out like a diamond.
- Put a small handful of your mixture in the center of your wrapper. Make sure not to add too much or too little.
- Take the side corners of the wrapper and fold them in. Then take the bottom corner and fold it up. It should look like an open envelope.
- Spread a little egg on the top corner.
- Roll your roll from the bottom up. You want to roll it pretty tight so that it doesn’t fall apart while frying.
- You’re going to want to get your oil pretty hot, about 375°. If you don’t have a thermometer, do what I do. I fry mine in a medium frying pan with enough oil to cover half of the egg roll. I heat it at a medium high heat and let it warm for about five minutes. To see if my oil is ready, I take a small strip of egg roll wrapper (I usually have a few left over) and put it in the oil. You want it to get golden brown relatively quickly, like 15 seconds quickly. When your wrapper strips get golden brown right away, you are ready to fry your egg rolls.
- I fry mine for about 2-3 minutes. I leave a few in a little longer because my husband likes them more brown than I do.
- When you take them out of the oil you are going to want drain them. The first time I made egg rolls I didn’t do this correctly and ended up with little pockets of piping hot oil. Ouch and yuck. Now I do two things; when I take the roll out of the oil, I take it out by the end so that the oil drips out the other end. And I put it on a cookie sheet covered with paper towels, that I prop up on one end. That way the rolls cool at an angle and drain any excess oil.
I love making these with my daughter. Since it’s such a flexible recipe, she can have a little more fun with it and get creative. She helps me with every step except the actual frying.
I hope this recipe works for you as well, let me know in the comments! Now, I think I’ll go have a salad for lunch. I’m still kind of full. 😉