Homemade Egg Rolls
Servings: 8
Calories: 241kcal
Homemade Egg Rolls are so easy to make, and you will be amazed at how they taste even better than your favorite Chinese take-out. We know that sounds impossible, but try these and you'll see what we mean! The easy duck sauce puts them over the top!
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Equipment
- Wok, or large sturdy skillet
Ingredients
- 1 tablespoon olive oil
- ¼ cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 lb ground pork
- 2 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2½ cups coleslaw mix (or 2 cups shredded cabbage and 1 cup julienned carrots
- ¼ cup mung bean sprouts optional
- 2 scallions thinly chopped, green and white parts
- 12 egg roll wrappers (plus water for brushing)
- vegetable oil, for frying (or olive oil, if baking)
For the Easy Duck Sauce
- ¾ cup apricot jam
- 4 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic chili sauce
Instructions
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Cook the onion, garlic, and ginger until just soft and aromatic, about 3 minutes.¼ cup onion, 2 cloves garlic, 1 tablespoon fresh ginger
- Add the pork and cook until no longer pink, about 5 minutes. Drain excess fat, if desired. Stir in the hoisin sauce, soy sauce, and sesame oil. Stir and cook for another minute.1 lb ground pork, 2 tablespoon hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil
- Add the coleslaw mix (or cabbage and carrots), bean sprouts (if using), scallions, hoisin sauce, soy sauce, and sesame oil. Mix together with a large spoon.2½ cups coleslaw mix, ¼ cup mung bean sprouts, 2 scallions
- Working one roll at a time, place about 2 tablespoons of the filling across the center of a wrapper. Brush all four sides of the wrapper with a little water. Fold the bottom corner over the filling and gently tuck in. Next, fold the two sides in and tuck them in. Brush a little more water over the top. Roll the egg roll to enclose, and the flap is sealed. (See image in post for reference).12 egg roll wrappers
- Heat enough of the vegetable oil in a large skillet to cover a roll, about 2 to 3 inches. Heat the oil to 350°F (using a candy thermometer ensures correct temperature).vegetable oil, for frying
- Using a fork, gently slide 1 or 2 of the rolls into the hot oil. Using a couple of forks, keep the rolls submerged until browned all over, flipping a couple of times. About 2 minutes. Repeat with remaining rolls.
- To make the duck sauce, mix together all ingredients in a small bowl. Refrigerate until ready to use.¾ cup apricot jam, 4 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon garlic chili sauce
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
For extra-thin and crispy wrappers, seek out "spring roll" wrappers in the frozen section of your local Asian market. Don't over-stuff with the filling, and roll them tightly so you'll get at least 2 layers of the wrapper on the exterior of the roll.
The filling can be made up to 3 days in advance. Keep covered in the fridge until ready to fry.
These egg rolls can be baked (instead of fried) in a 400°F oven for 10 to 15 minutes, or until desired crispiness.
Uncooked egg rolls can be frozen in a flat row in a baggie for up to 2 months. Cooked egg rolls can be frozen for up to 2 months. Thaw completely before frying and reheat cooked egg rolls in a 350°F oven or in an air-fryer.
Nutrition
Calories: 241kcal | Carbohydrates: 15g | Protein: 12g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg