Chinese Egg Rolls

Crunchy, crispy, fresh and delicious, egg rolls are a favorite for snacktime, mealtime or late-night-just-home-from-the-bar time. To get a more restaurant-authentic taste and use up leftover boneless pork ribs from Chinese takeout, shred them up and substitute for the ground meat.


Chinese Egg Rolls

  • 1 lb ground pork (or chicken or beef)
  • 2 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 3 c shredded coleslaw mix
  • 4 green onions, sliced
  • peanut oil (for frying)
  • 1 package egg roll wrappers
  • water, to moisten wrappers

Brown pork with ginger and garlic in pan; drain grease and add coleslaw mix and green onions. Stir until cabbage begins to wilt. Mix salt, sugar, soy sauce and sesame oil. Add to pork mixture and toss to coat. Let the filling cool slightly.
Lay one wrapper in front of you so that it looks like a diamond.
Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Moisten top point and finish rolling. Set aside and repeat with remaining filling and wrappers. Heat peanut oil in a wok or deep skillet. Fry a few egg rolls in pan at a time, 2-3 minutes per side.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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