Egg rolls are easy enough to buy frozen at the grocery store or pick up by the dozen at your local Chinese restaurant, but they’re really not that hard to make. Like most things, they taste even better when made hot and fresh at home.
Here’s an Americanized version of quick-ish pork egg rolls, using prepared materials that you assemble and cook at home. They taste and look like you worked really hard.
Pork Egg Rolls
- 1 package egg roll wrappers
- 1 pound ground pork or mild pork sausage*
- 1 garlic clove
- 1 tsp minced fresh ginger
- 1 tsp Chinese 5-spice powder
- 1 Tbsp soy sauce
- 1 tsp Huy Fong Chili Garlic Sauce or Sriracha (optional, if you want them a little spicy)
- 1 small bag Cole slaw mix (dressing packet not needed)
- 1 small bag bean sprouts
- 1 tsp cornstarch stirred into ¼ cup cold water
In a wok, cook pork, garlic, and ginger until the pork is browned. Mix in soy sauce, 5-spice powder, and chili garlic sauce, if desired; stir until blended. Add in veggies, stirring frequently, until warmed through but not wilted. Place pork mixture in a fine colander and drain any excess liquid.
Place one egg roll wrapper with a corner facing you (diamond-shaped) on preparation surface. Using a slotted spoon, spoon ½-cup pork mixture onto egg roll wrapper. Fold corner over filling, fold in sides, and roll. Spoon a tiny bit of cornstarch water on the remaining corner and seal. Place prepared egg rolls on a cooking sheet, seamside down.
Heat oil in skillet or deep fryer. Gently place egg rolls in hot oil; cook until lightly browned, turning as necessary. Drain egg rolls on paper towels or place on a rack on a baking sheet in a 325° oven for several minutes to remove excess oil. Serve hot with soy sauce and Mae Ploy Sweet Chili Sauce.
* You can leave out the pork altogether for vegan egg rolls, or substitute ground chicken or shrimp.