đź›’ Ingredients (Makes 15 Egg Rolls)
For the Filling
1 lb ground pork (or chicken/turkey)
1 small onion, finely chopped
5 cups coleslaw mix (shredded cabbage + carrots)
3 cloves garlic, minced (or 1 tsp garlic powder)
1 tbsp oyster sauce (or soy sauce for vegetarian)
1 tsp ginger paste (from the tube—so convenient!)
Salt & black pepper, to taste
2 eggs, scrambled (optional—but adds richness & binds filling)
For Frying
1 quart vegetable, canola, or peanut oil
15 egg roll wrappers (found in refrigerated section—not spring roll wrappers!)
For Serving
Sweet chili sauce, duck sauce, or soy-vinegar dip
💡 Pro tip: Squeeze excess water from coleslaw mix with a clean towel—dry filling = crispier rolls!
👩‍🍳 Step-by-Step Instructions
1. Cook the Filling
Heat a large skillet over medium-high heat.
Add ground pork; cook until no pink remains (5–6 mins).
Add onion and garlic; cook 2–3 mins until soft.
Stir in coleslaw mix, oyster sauce, ginger, salt, and pepper.
Cook 3–4 mins until cabbage wilts and liquid evaporates.
Optional: Mix in scrambled eggs.
Cool 10 mins (hot filling = soggy wrappers!).
2. Prep Wrappers & Work Station
Keep egg roll wrappers covered with a damp towel (they dry out fast!).
Set out a small bowl of water for sealing.
3. Fold Like a Pro (Simple Method)
Place wrapper like a diamond (point toward you).
Spoon 2–3 tbsp filling near the bottom point.
Fold bottom corner over filling.
Fold left and right corners inward (like an envelope).
Roll tightly toward the top point.
Seal the edge with water.
🌯 Key: Don’t overfill! Less is more for crispy rolls.
4. Fry to Golden Perfection
Heat oil to 350°F (175°C) in a deep pot (oil should be 2–3 inches deep).
Fry 3–4 rolls at a time (don’t crowd!) for 3–4 minutes, turning often, until deep golden brown.
Drain on a wire rack (not paper towels—keeps them crisp!).
⏳ Air Fryer Option: 375°F for 10–12 mins, spritzed with oil—flip halfway.
5. Serve Hot
Serve immediately with dipping sauce.
Best eaten fresh—but leftovers reheat well in the oven or air fryer.
đź’ˇ Pro Tips for Next-Level Egg Rolls
Make ahead: Assemble raw rolls, freeze on a tray, then store in a bag. Fry from frozen (+1–2 mins).
Vegetarian? Use mushrooms + tofu + soy sauce instead of pork.
Extra crispy: Double-fry (fry 2 mins, rest 5 mins, fry 2 mins more).
No deep fryer? Use a large pot with high sides—never leave unattended!
🥢 Dipping Sauce Ideas
Classic: Sweet-and-sour sauce + mustard
Spicy: Sriracha + soy sauce + honey
Fresh: Soy sauce + rice vinegar + sesame oil + green onions
❤️ Why These Egg Rolls Belong at Your Table
Egg rolls aren’t just appetizers—they’re hospitality in a crispy shell.
They say: “Stay awhile. Eat. You’re welcome here.”
No fancy skills. No stress. Just warm, savory, crunchy joy—shared with the people who matter most.
đź’› Final Thought
Great cooking isn’t about perfection.
It’s about showing up with something delicious—even on your busiest days.
So roll those wrappers.
Let the oil shimmer.
And get ready for the kind of egg rolls that linger in memory long after the last bite.
