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A plate of golden-brown egg rolls is served with a small bowl of red dipping sauce.

Egg Roll

Egg roll is the kind of snack that always gets people excited, whether you’re putting them out for a family dinner, a casual gathering, or game day. They’re surprisingly easy to put together with a simple trick that keeps them crispy instead of greasy; no fancy tools needed. You can prep them ahead, freeze or store them, and then reheat without losing their crunch. They’re versatile, fun to share, and always disappear fast.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Chinese
Keyword: Egg Roll, Egg Rolls
Servings: 12
Calories: 312kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • ¼ cup   sliced green onions
  • 3 cups coleslaw mix
  • 12 egg roll wrappers
  • 1 tablespoon flour + 1 tbsp water (paste for sealing)
  • 1 cup oil for frying
US Customary - Metric

Instructions

  • Cook pork in a skillet until browned. Add ginger, garlic powder., and soy sauce. Set aside.
    1 pound ground pork, 1 teaspoon ginger, 1 teaspoon garlic powder, 1 tablespoon soy sauce
  • Mix pork with green onions and coleslaw.
    3 cups coleslaw mix, ¼ cup   sliced green onions
  • Stir flour and water to make paste.
    1 tablespoon flour
  • Place wrapper with a corner facing you. Add ¼ cup filling. Fold bottom corner, fold in sides, then roll up. Seal with paste.
    12 egg roll wrappers
  • Heat oil to 375°F (190°C). Fry egg rolls until golden, turning as needed.
    1 cup oil
  • Drain on paper towels and serve warm.

Video

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Notes

  • Swap the protein: Aside from ground pork, you can also use other ground meat like ground chicken or ground turkey to keep it light, ground beef to make it heartier, or even shrimp to add a seafood twist.
  • Cook the pork fully: Make sure the pork is browned all the way before mixing it with the coleslaw, so you don’t end up with undercooked filling.
  • Boost the flavor: Along with the other seasonings, add a pinch of salt and pepper to the pork as it cooks, then drizzle in a little sesame oil once you combine the meat with the vegetables.
  • Customize the coleslaw mix: If you’d rather skip the bagged version from grocery stores, shred fresh cabbage and carrots and mix in other veggies, like bell peppers or even sliced mushrooms for extra flavor.
  • Keep the filling dry: Avoid adding extra liquid to the filling mixture, or the wrappers may tear.
  • Choose your wrappers: Stick with egg roll wrappers for the classic thick, bubbly crunch this recipe is known for, or use spring roll wrappers instead if you prefer a thinner, lighter texture.
  • Seal with paste: Use just a thin layer of flour paste to hold the rolls closed without making them gummy.
  • Fry in the right oil: Vegetable oil is the best choice for frying because it’s neutral and holds up to high heat, giving you an even golden crust.

Nutrition

Calories: 312kcal | Carbohydrates: 10g | Protein: 8g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 183mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg
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