Homemade Egg Rolls

We really enjoy a good egg roll around here. Unfortunately, the store-bought ones are not as good as they used to be. Something about the wrapper is just not "right", and there isn't much filling anymore either.

Here is a simple but good recipe for vegetable, pork or chicken egg rolls

Ingredients:

10 egg roll wrappers

1 1/2 tablespoons vegetable oil

1/2 teaspoon ground ginger

1 tablespoon garlic, minced

1 bag of coleslaw mix (or 4 cups of shredded cabbage and 2 carrots, shredded)

4 green onions, chopped

2 teaspoons soy sauce

2 teaspoons sugar

1/8 teaspoon salt

1/8 teaspoon ground white pepper

1 1/2 cups of chopped cooked chicken or cooked pork sausage (Optional)

**Shortening or oil for frying in

Directions:

Chop the green onion to the size you like, then in a pan over medium heat, add vegetable oil, ginger, and garlic, and cook for 1 minute.

Add coleslaw mix (not pictured), green onion, and meat if using (I used rotisserie chicken here) cook for 4-5 minutes, until the vegetables are tender.

Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture to a bowl. Set aside for 10 minutes, until the vegetables have cooled down a bit.

Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).

Scoop about 2 tablespoons of the vegetable mixture and place it in the center of the wrapper. Spread it across sideways leaving about 2 inches of wrapper free on each side.

Grab the bottom edge of the wrapper and fold it over the filling. Tightly roll until you reach the center of the wrapper.

Tightly fold each side of the wrapper toward the center (where the filling is) and continue to roll until you’ve reach the top corner.

Seal the top by wetting the corner with a little water. Place the egg roll on a plate with the top corner facing down. Repeat the same step until all the filling has been used.

In a large pan over high heat, add enough oil (I use shortening) to cover the surface of the pan by about half an inch.

When the oil is hot, carefully slide a few egg rolls into the pan and cook for 1-2 minutes, or until they are golden brown. Flip the egg rolls over and cook for another 1-2 minutes.

Transfer the egg rolls to a plate covered with paper towel to drain.

Serve with your favorite dipping sauce.

Freezing egg rolls: Wait until the egg rolls have completely cooled down. Once cooled, place them back on the baking sheet and put in the freezer for about 4 hours. Take them out of the freezer, place the egg rolls in a plastic storage bag, and put them back in the freezer. They will last for 1-2 months.

Enjoy!