I’ve had a hankering for Chinese food this week. Not in the mood to order in or go out, I turned to my trusty recipe for homemade egg rolls. These are a simple weeknight meal to make and take no time at all. I’ve adapted the recipe from one I found on Allrecipes so that it couldn’t be more easy since substituting the shredded veggies with a bagged coleslaw mix. We rarely go through a dozen egg rolls in one or two meals, so I opted to freeze the rest for another night when I don’t feel like cooking or a quick weekend lunch.
Easy Egg Rolls
1 lb. ground pork, chicken or turkey
1 bag of coleslaw mix
1 tsp. ground ginger
1tsp. minced garlic or garlic powder
salt and pepper to taste
vegetable oil for frying
12 egg roll wrappers
Brown meat in a large skillet. Add seasonings and coleslaw mix, stir well. Cover skillet and allow coleslaw mix to wilt.
In a Dutch oven or large saucepan, heat about 1 to 1 1/2 inches of oil on medium-high heat to about 375 degrees.
To assemble egg rolls, lay out a wrapper in front of you with the bottom corner facing towards you. Place a scant 1/4 C. of meat mixture in the center of the wrapper. Fold bottom corner upwards over the meat, pull wrapper back towards you to tighten. Fold left and right corners in toward the center and continue to roll wrapper towards the upper corner. Moisten a fingertip with water and wet upper corner to seal. Place finished egg rolls on a baking pan, seam side down until you are ready to fry. Place about 4 egg rolls in the hot oil and fry until they reach a golden brown, turn over and fry the other side until brown. Place egg rolls on a paper-towel lined baking sheet and continue to fry the remaining egg rolls. Serve warm with sweet and sour sauce and a side of white rice.
Recipe adapted from Allrecipes