Takeout-Style Egg Rolls

Ingredients

• 1 lb ground pork
• 0.5 cup onion (Finely diced)
• 2 garlic (Cloves, crushed)
• ginger (A little piece, grated; amount not specified)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 0.5 tsp white pepper
• 0.25 tsp MSG
• 0.5 tsp sugar
• 1 bag tri-color coleslaw mix (Add most of the bag, then adjust based on how the filling looks; bag size unspecified)
• egg roll wrappers (Amount not specified)
• water (A small vessel, for sealing the wrappers; amount not specified)
• oil (For frying; heat to 350–375°F (175–190°C). Type and amount not specified)

Steps

1. 1

   Heat a pan and add the ground pork. Begin cooking it, breaking it up as you stir.

2. 2

   Add the finely diced onion to the pork and continue cooking, stirring the meat around.

3. 3

   Add the crushed garlic and grated ginger. Stir to combine with the pork and onion.

4. 4

   Add the soy sauce, sesame oil, white pepper, MSG, and sugar. Mix thoroughly.

5. 5

   Pour in the sauce and mix it through the filling. Reduce the heat to low.

6. 6

   Add most of the tri-color coleslaw mix, then check the amount and add more if needed. Toss until evenly incorporated and the cabbage has just started to wilt.

7. 7

   Remove the pan from the burner and let the filling cool until it can be used to fill the egg rolls.

8. 8

   Set out the egg roll wrappers and a small vessel of water. While assembling, heat frying oil to 350–375°F (175–190°C).

9. 9

   Lay one wrapper flat in a diamond shape, with one point facing you and the opposite point facing away. Place a good scoop of cooled filling on the wrapper; adjust the amount to suit the size of egg roll you want.

10. 10

    Dip a finger in the water and moisten all the way around the wrapper's edge.

11. 11

    Fold the point nearest you up over the filling. Fold the right side toward the middle, then fold the left side toward the middle as well.

12. 12

    Pull the filling toward you, then roll the wrapper closed. Repeat with the remaining filling and wrappers.

13. 13

    Let the assembled egg rolls sit for a little while before frying; the creator says this helps them become crispier.

14. 14

    Carefully place the egg rolls in the hot oil, lowering them away from you to avoid splashing; tongs may be used. Fry about 3–4 at a time without overcrowding the pan.

15. 15

    Fry for 2–3 minutes on each side, flipping them, until golden brown and crispy all the way around. Keep the oil hot enough so the egg rolls do not soak up excess oil.

16. 16

    Remove the egg rolls and drain them on a wire rack with a paper towel underneath. A paper-towel-lined plate is also offered as an alternative, though the rack is recommended for extra crispness.

Notes

The source does not specify the amount of grated ginger, the wrapper count, the coleslaw bag size, a precise resting time before frying, or the oil type and quantity. It mentions pouring in “the sauce,” but no separate sauce recipe or additional sauce ingredients are provided; the stated seasonings are included in the ingredient list.

Nutrition per serving

• main
• appetizer
• pork
• deep-fried
• crispy
• takeout-style