Crispy Homemade Egg Roll Recipe
Crispy Homemade Egg Rolls are so crunchy & tasty. Whether they're fried, oven-baked, or air-fried, they turn out perfectly golden every time.
Foto: Spend With PenniesIngredients
- 1 pound ground pork
- 1 tablespoon grated fresh ginger
- 1 clove garlic (minced)
- 1 teaspoon onion powder
- ¼ teaspoon Chinese 5 spice (optional but recommended)
- 1 tablespoon soy sauce
- 2 ½ cups packaged fresh coleslaw ((or 2 ½ cups finely chopped cabbage & shredded carrots))
- 16 egg roll wrappers ((6 inch square))
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 quart canola oil (for frying)
- 2 teaspoons olive oil
- 1 clove garlic (minced)
- ½ teaspoon red pepper flakes
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons orange juice
- 1 teaspoon minced fresh ginger
- 1 teaspoon fresh lime juice
- ½ teaspoon toasted sesame seeds ((optional))
- ¼ teaspoon toasted sesame oil
Steps
Cook garlic & chili flakes in oil over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
Over medium heat, cook pork, ginger, garlic, onion powder, Chinese 5 spice (if using), and soy sauce until no pink remains.
Add the coleslaw mix and cook 3 minutes more or just until it starts to soften. Set aside to cool.
Preheat oil to 375°F.
Combine flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed toward you. Place ¼ cup of the pork mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture if needed).
Fry egg rolls until lightly browned and crispy turning occasionally.
Serve with sesame sauce.
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