Hello, all you Chinese food lovers! Here in the coop, we’ve had a hankerin’ for Chinese egg rolls. They’re very easy to make and taste oh so delicious! I ate one after the other with a little sweet and sour sauce to top them.
These are very easy to make. I love how convenient they are to make, yet the result is always consistently good. You can eat it as a main course or a snack. Check out the very easy recipe here. I hope you like the delicious Authentic fried egg rolls as much as I did.
Crispiest Chinese Egg Rolls Recipe
- 1 pound ground pork (minced pork)
- ½ pound shrimp (prawn) - salad-size
- 2 cloves garlic
- 2 teaspoons ginger
- 1 teaspoon sugar (white sugar)
- ¼ teaspoon salt
- 1 teaspoon olive oil
- ¼ cup soy sauce
- ¼ large yellow onion - chopped very fine
- 1 medium egg - beaten
- Fry the pork in a hot skillet until cooked through.
- Add the shrimp and continue cooking until heated through.
- Drain any water or fat from the pan.
- Mix the soy, sugar, salt and olive oil.
- Pour over pork and shrimp and simmer for a few minutes.
- Chop coleslaw mix finely and mix with chopped onion (about the size of confetti).
- Pour pork mixture over the coleslaw and mix together evenly.
- Let cool for 15 minutes.
- When ready to begin stuffing the egg rolls, face the egg roll skin so that it looks like a diamond.
- Add about 1/4 cup mix to the centre of the egg roll skin.
- Fold the top point down over the mix and tuck it under.
- Fold in the sides of the egg roll and brush with the egg.
- Brush the bottom point with the egg and fold around the top of the egg roll.
- After you have rolled the egg rolls, fry them in about 2 inches of hot oil. I used an induction burner at about 390 degrees Fahrenheit. Turn them after 2 or 3 minutes to brown the other side.
- Drain on paper towel.
- We served our egg rolls with duck sauce we bought at our local grocery store. They were delicious!