Crispiest Chinese Egg Rolls Recipe
I love Chinese egg rolls. I think they are one of the tastiest Asian food you can whip up in your kitchen. I love how all the meat and veggies incorporate to give you a satisfying flavour.
Ingredients
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- 1 bag coleslaw mix
¼ large yellow onion - chopped very fine- 18 medium egg roll skins
1 medium egg - beaten
Instructions
- 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!
Nutrition
Calories: 785kcalCarbohydrates: 58gProtein: 54gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 292mgSodium: 1943mgPotassium: 1046mgFiber: 6gSugar: 7gVitamin A: 248IUVitamin C: 58mgCalcium: 185mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
