Crispy Golden Pork and Vegetable Egg Rolls

Ingredients

• 1 lb ground pork (May substitute ground chicken)
• 2 cup coleslaw mix (Shredded cabbage and carrots)
• 1 cup bean sprouts (Optional)
• 2 cloves garlic (Minced)
• 1 tsp fresh ginger (Minced)
• 2 tbsp soy sauce
• 1 tbsp sesame oil (For cooking the filling)
• 12 egg roll wrappers (Use 12–15 wrappers)
• 1 egg (Beaten, for sealing the wrappers)
• vegetable oil (For frying; use enough to fill the pan to a depth of about 2 inches)
• sweet chili sauce (For dipping)

Steps

1. 1

   Prepare the filling ingredients by mincing the garlic and fresh ginger and setting out the coleslaw mix, bean sprouts, soy sauce, and ground pork. Have a large skillet or wok ready.

2. 2

   Heat the sesame oil in a large skillet or wok over medium-high heat until it shimmers.

3. 3

   Add the ground pork to the hot sesame oil. Cook, breaking the meat into small pieces, until it is fully browned and no pink remains, about 6–8 minutes.

4. 4

   Add the minced garlic and ginger to the browned pork. Stir and cook until fragrant, about 30–60 seconds, taking care not to burn the garlic.

5. 5

   Add the coleslaw mix to the skillet. Stir to combine with the pork and aromatics.

6. 6

   Add the optional bean sprouts and soy sauce. Sauté for 3–4 minutes, stirring occasionally, until the vegetables are slightly wilted but still retain some crunch.

7. 7

   Remove the skillet from the heat and transfer the filling to a wide bowl or tray. Let it cool completely before assembling the egg rolls so the wrappers do not become soggy or tear.

8. 8

   Beat the egg in a small bowl. Arrange the cooled filling, wrappers, and beaten egg on a clean work surface.

9. 9

   Place one egg roll wrapper on the work surface in a diamond shape. Put about 2–3 tablespoons of cooled filling in the center, keeping the filling compact and away from the edges.

10. 10

    Fold the bottom corner of the wrapper over the filling. Tuck both side corners tightly toward the center, then roll the wrapper upward into a snug cylinder.

11. 11

    Brush the top corner with beaten egg and press it firmly against the roll to seal. Repeat with the remaining wrappers and filling.

12. 12

    Pour vegetable oil into a deep, heavy pot or pan to a depth of about 2 inches. Heat the oil to 350°F (175°C), checking with a thermometer if available.

13. 13

    Carefully lower the egg rolls into the hot oil in batches, leaving enough room for the oil temperature to remain steady and for the rolls to move freely. Fry for 3–5 minutes, turning occasionally, until bubbly, crisp, and golden-brown.

14. 14

    Remove the fried egg rolls with tongs or a slotted utensil and drain them on paper towels or a wire rack. Allow the oil to return to 350°F (175°C) before frying the next batch.

15. 15

    Slice the egg rolls in half if desired and serve immediately while hot, with sweet chili sauce for dipping.

Notes

Cool the filling completely before rolling to help prevent torn or soggy wrappers. Fry in batches rather than overcrowding the pan. Because the recipe does not specify an amount of frying oil or dipping sauce, those quantities are to taste and according to the size of the frying vessel.

Nutrition per serving

• appetizer
• East Asian-inspired
• fried
• crispy
• pork
• quick
• party food
• dipping sauce