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!
1lbegg roll wraps
4cupscoleslaw mix(or mix 4 cups of shredded cabbage and 1 cup grated carrots)
Egg Roll Sauce:
2tspapple cider vinegar
1/2cup oil(for frying)
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.