Looking for a go-to egg roll recipe? This Easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant!
Photos Updated June 2014
I don’t know why, but egg rolls are a bit intimidating to me. But after last month’s Cookbook of the Month, I had some egg roll wrappers on hand that I didn’t end up using. And I didn’t want them to go to waste! I’m sure I could have found something else to use them on, but I had egg rolls on my mind one night, and I decided to go for it. I don’t know why I was intimidated. This recipe is so super easy. You do have to fry the egg rolls, but that’s easy. And these were actually quite tasty – even though there’s not much to them. Definitely better than the Chinese takeout restaurant closest to me!
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- 1 pound ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 quart oil, for frying
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 3 cups coleslaw mix
- 12 egg roll wrappers
- In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
- In another large skillet, heat oil to 375F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the coleslaw mix and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a ¼ to ⅓ cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.