Easy Chinese Egg Rolls

Name: Easy Chinese Egg Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6-8
Cuisine: Chinese
Ingredients: 1 lb. ground pork; 1 small onion, chopped fine; 5 cups packaged cabbage/cole slaw mix; 1 tbsp. oyster sauce; 1 tsp. ginger in a tube (found in produce dept. of grocery); salt & pepper to taste; 15 egg roll wraps; 1 quart oil for frying; 3 cloves of garlic finely minched, or 1 tsp. garlic powder; 2 eggs scrambled and mashed up, optoinal

By Barbara Scott
@Feebs17

I don't know what's happening to all the Chinese restaurants in my town, but they're all closing up! I'm originally from D.C. and LOVE good Chinese food. I was jonesing for egg rolls and decided to try making my own. And they were YUMMY! I hope you enjoy them as much as we did.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

6-8

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1

lb. ground pork
1

small onion, chopped fine
5

cups packaged cabbage/cole slaw mix
1

tbsp. oyster sauce
1

tsp. ginger in a tube (found in produce dept. of grocery)
·

salt & pepper to taste
15

egg roll wraps
1

quart oil for frying
3

cloves of garlic finely minched, or 1 tsp. garlic powder
2

eggs scrambled and mashed up, optoinal

How to Make Easy Chinese Egg Rolls

Step-by-Step

In a little bit of oil, saute onions until tender. Then add pork and saute until browned or done. Add garlic,ginger, salt & pepper and mix well, letting the flavors settle. Add oyster sauce and mix again. Then add cabbage and cook for about 3-5 minutes according to your desired "crunch factor."

Fill egg roll wraps by starting with the corner closest to you and add about 2 tbsp. of filling. Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner, making sure the wet ends stick to each other. You can watch how to do it on this YouTube clip: youtube.com/watch?v=FJTdKyDg_2Y
Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.
You can by Duck sauce already made or make your own with apricot jam, a little light corn syrup and some water to make it your desired consistency. If you make your own, I recommend putting a tad of ginger in it for some extra flavor.

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