Egg Roll Recipe
An Authentic Chinese Egg Roll Recipe like your favorite takeout Restaurant! Not spring rolls! I'm talking the deep-fried thick and chewy, blistered-skinned wrappers filled with pork and cabbage! Homemade egg rolls are easy to master and you don't even need a deep-fryer to achieve crispy skins!
Equipment
- deep-frying pot
Ingredients
Ingredients:
- 1 lb egg roll wraps
- 1 lb ground pork
- 4 cups coleslaw mix, (or mix 4 cups of shredded cabbage and 1 cup grated carrots)
- 2 celery ribs, (shredded)
Egg Roll Sauce:
- 4 tsp soy sauce
- 2 Tbsp sugar
- 2 tsp apple cider vinegar
- 1 tsp white pepper
- 4 garlic cloves
- 1/4 tsp dried ginger
- 1/2 cup oil, (for frying)
Instructions
Instructions:
- Fry the pork in a medium skillet until browned and no longer pink. Add the veggies and sauce. Saute over high until the liquid evaporates and remove from heat.
- Place a heaping 1/4 cup full of filling across the center of one angle. Roll up egg rolls folding in the sides and sealing the edges with water.
- Heat oil in a medium saucepan and fry egg rolls a few at a time until done. Place fried egg rolls onto paper towels. And continue to fry the rest.
- Serve warm egg rolls with duck sauce or sweet chili sauce. To reheat: toast in the oven until hot.
Nutrition Facts
Egg Roll Recipe
Serving Size
1 egg roll
Amount per Serving
Calories
230
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
23
mg
8
%
Sodium
264
mg
11
%
Potassium
128
mg
4
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
17
IU
0
%
Vitamin C
4
mg
5
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
