Easy Chinese Egg Rolls
- lb. ground pork
- small onion, chopped fine
- cups packaged cabbage/cole slaw mix
- tbsp. oyster sauce
- tsp. ginger in a tube (found in produce dept. of grocery)
- salt & pepper to taste
- egg roll wraps
- quart oil for frying
- cloves of garlic finely minched, or 1 tsp. garlic powder
- eggs scrambled and mashed up, optoinal
How to Make Easy Chinese Egg Rolls
- 1In 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
- 2Heat 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.
- 3You 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.