Best Egg Rolls

By Addie

"These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired."

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Preparation

Step 1

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
...................

REVIEWS:

I took the reviews advice and added twice the called for garlic and ginger and also added soy sauce as many said these were bland. They were fantastic and very easy to put together! I also used another recommendation and used the cole slaw mix (carrots and cabbage) and this recipe took no time to put together. I have many children and this recipe was a hit with all of them! I will definately be making this again, and again and ...

These were sooo good. We live in CO & its really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups of shredded coleslaw mix. I sauteed the cabbage mixture a little in 2T water & 2T soy sauce then added the pork & 1/2 t. chinese five spices. I wanted to add 1/2 C onion but I forgot so I'll do it next time. I used 1/3 C filling for the inside. We made 11 eggrolls not 8. Peanut oil is rather expensive which no one mentioned, I might try a different oil next time to save a few bucks. I found the egg roll wrappers in the produce section near the vegetables if anyone else had trouble find them, ( I looked in the Asian section initially then had to ask a store employee). My husband LOVED these. I served them with Fried Rice Restaurant Style & Broccoli Beef I from this site. Thank you!

This recipe is excellent. We were a little concerned because some of the reviews said the egg rolls were bland. We made no modifications to it, and it was outstanding. Our guests were very impressed. We made an extra dozen and froze them.

These are the easiest egg rolls I have ever made, and they are tasty. Next time I would add a little more seasoning to the filling. I also used a bag of cole slaw. i JUST MADE THESE AGAIN AND I USED SPICY PORK SAUSAGE VERY GOOD!!!


These were the first egg rolls I've ever made and I must say they were impressive. Instead of chopping everthing up (carrots, etc.) I bought a bag of coleslaw mix and used that. They were delicious, but they are not very "jazzy." To quote Emeril, "You gotta kick these up a notch or two." We experimented and added hot sauce to the mix, and next time (we WILL make them again) we are going to add garlic, etc. We don't like things crazy spicey but these egg rolls as is are just way too bland. We give the author 4 stars because we never would have made these without her help and ideas.

These are great, although after making them a few times, I would recommend using canola oil to fry them in. I got a much crispier egg roll using that instead of peanut oil. Also, I added scrambled eggs, and extra cabbage. Beware, this recipe makes a lot of filling!!

My best friend and I made these one night.They were so great! My children are 2 and 5. They loved them. We did add lemon pepper, soy sauce and minced garlic to the pork when browning the meat.

I worked in a chinese restaurant in college, and I could tell by the recipe that these were very close to the one's we used to serve. Turns out I was right, these taste identical! I forgot the peanut oil, so I mixed canola and sesame oil (next time I'll do it right), and they were fantastic. A little time consuming, but not too bad, especially since I'm an 'experienced' egg-roller =) The only thing I did differently was that I boiled the cabbage for about 3 minutes before rolling, just to soften them up a tiny bit. They were great!

Fabulous! My husband, who considers himself somewhat of an egg roll connoisseur, declared they were as good or better than the Chinese restaurant recently rated the best in our Metro area! Not as hard to make as I was expecting. I found that using 1/3 cup of filling, I was able to fill 12 wraps instead of 8. (Note: do not attempt to fry in a deep fryer - they constantly roll over onto the fried side). Thanks for a great recipe.

My family gobbles these up whenever I make them! Must use Sweet Chili Sauce for dipping for an over the top authentic asian taste!! Chili sauce goes PERFECTLY with these even though I know it's a Thai condiment. (Mae Ploy is brand I use and can find it in my local Walmart). I too doubled seasoning as it tasted too bland as called for. Also, no need to make flour paste. Dipping your fingers in water and smoothing on seams does the exact same job. Lastly, I mix the seasoned pork immediately after cooking with the cabbage & carrots ahead of time and let sit so the flavors blend together. It also makes the vegetables limp so they're fully cooked after I deep fry them. Canola oil works just great if you don't have peanut oil or if allergic. I keep the pork mixture in fridge for a few days and can assemble and fry in no time for a quick snack.

I used chopped shrimp in place of the pork, added green onions and oyster sauce. I used Sweet and "Sour Sauce 1" for dipping.