I love Chinese food, but we move around so much that finding an excellent takeout place is typically a pain. It never fails, so we moved. We eat subpar Chinese food for 2 1/2 years. Then, we find a place that we love. There is a solution, however. I have learned to make some pretty yummy “take out” here at home. Let me share my recipe for a homemade flaky eggrolls.
This eggroll recipe makes enough filling for two complete packs of egg roll wrappers (about 40 egg rolls). Given that I “cheat” by using whole packs of ground pork and cole slaw mix, there isn’t an easy way to cut the recipe down. The good news, however, is that both the filling and the completed egg rolls freeze beautifully. I usually make a huge batch and munch on them for the next six weeks or so. Just remember to wrap well.
To reheat, place the frozen rolls into a 350-degree Fahrenheit oven for approximately 30 minutes, turning halfway through.
Don’t feel like having a pork egg roll? Substitute shrimp, chicken or veggies (like mushrooms) for the meat.
Crispy and Flaky Eggroll Recipe
Ingredients
- 1 package coleslaw mix
1 tablespoon soy sauce
1 teaspoon ginger - ground
1 tablespoon garlic - minced
½ teaspoon salt - optional
1 pound ground pork (minced pork)- 40 pieces egg roll wrappers
1 quart vegetable oil - for frying
Instructions
- Start by combining 1 head of shredded cabbage and 1 tablespoon of soy sauce, 1 heaping teaspoon of ground ginger, 1/2 teaspoon of salt and 1 tablespoon of minced garlic. Mix well.
- In a frypan, brown 1 pound of ground pork and 1/2 of a yellow onion are minced.
- Drain the pork/onion mixture and then stir it into the cabbage. Mix well.
- Prepare a mise-en-place of the pork mixture, a small bowl of water, and a package of egg roll wrappers.
- Peel off one egg roll wrapper and place it in the middle of your workspace. Now, put approximately 1 tablespoon of the pork/cabbage mixture onto the bottom, centre of the wrapper.
- Fold each of the sides inward, slightly lapping over the filling.
- Roll up the egg roll wrapper, trying to get a tight roll (lots of air inside will cause problems later). Seal with a bit of water.
- You should prepare no more than 2 egg rolls in advance. Get them into hot (375 degrees Fahrenheit) oil ASAP. They will hiss and pop if any of the oil gets out.
- You may notice that they prefer to lay on just one side. Use tongs or bamboo skewers to flip them over halfway through cooking for even browning.
- Remove from the oil and drain on paper towels.
- That’s it! Serve with your favourite sauce. I prefer Thai Sweet Chili sauce.
