classic egg rolls

a recipe by
Beth Pierce
Old Monroe, MO

These crispy homemade Classic Egg Rolls are a cinch to make with ground pork, cabbage, carrots, and ginger, all rolled up in egg roll wrappers and fried to golden perfection. Serve with my homemade sweet chili sauce or sweet and sour sauce. They taste so much better than takeout, these tasty appetizers are the perfect accompaniment to any Asian dish.

serves 12
prep time 25 Min
cook time 20 Min
method Deep Fry

Ingredients For classic egg rolls

  • ¼ c
    rice vinegar
  • ¼ c
  • 3 Tbsp
    brown sugar
  • 2 Tbsp
    sambal oelek (fresh chili paste)
  • 1 Tbsp
  • ½ Tbsp
  • 1 lb.
    ground pork
  • 2 clove
    minced garlic
  • 1 Tbsp
    fresh minced ginger or ginger paste
  • 1 Tbsp
    soy sauce
  • 1 ½ tsp
    rice wine
  • 1 tsp
    sesame oil
  • 4 c
    coleslaw mix
  • 4
    green onions chopped
  • kosher salt and fresh ground black pepper
  • ¼ c
  • 2 tsp
    teaspoons cornstarch
  • 14
    egg roll wrappers
  • vegetable oil for frying

How To Make classic egg rolls

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

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