Who doesn’t like egg rolls? I love them with a little bit of duck sauce. The best part is biting through the crunchy wrapper to get to the slightly sweet and savory filling inside. Egg roll wrappers are available in your grocery store, so you can enjoy homemade egg rolls anytime. The best part is once you know how to make them, you can fill your egg roll wrappers with just about any filling you can think of. You could even try your hand at some fusion (think of the Southwestern Egg Rolls from a certain chain restaurant).
Egg roll wrappers are actually pasta, so they’re not gluten free if that’s a concern. Gluten Free on a Shoestring has a GF Wonton Skin recipe or you could use corn tortillas (store bought or homemade).
I use ground pork for the filling, but any ground meat will work. You could also use crumbled tofu or chopped mushrooms. For seasoning, I use Chinese 5 Spice powder and grated ginger (I buy the stuff in the tubes). I also use store bought hoisin sauce, but you could substitute soy sauce/tamari/teriyaki sauce. You only need two cups of cabbage to make homemade egg rolls so feel free to buy the pre-cut stuff.
The trick to homemade egg rolls is to make sure the wrap is tight around the filling and the edges are sealed. Arrange the wrapper with a point facing you and place about 1/4 cup of filling just below the center line (1 in the photo above). Pull the point closest to you up and over the filling and pull the wrapper back until it’s tight against the filling (2). Fold each side towards the center and continue to roll the wrapper (3). When you get close to the end, dip your finger in some water and “paint” the point to help the wrapper stay closed (4). Move to a baking sheet with the seam down and cover with a damp towel while you make the rest of the egg rolls.
I get somewhere between 10 and 12 egg rolls from this recipe. You could easily add more cabbage if you want to make more egg rolls.
- 1 pound ground pork
- 1 teaspoon grated ginger
- 1 teaspoon garlic powder
- 1 teaspoon Chinese 5 Spice Powder
- 2 teaspoons hoisin sauce
- 2 cups grated cabbage
- 1 grated carrot
- egg roll wrappers
- oil for frying (I use sunflower oil)
- Brown the pork in a large skillet (I use a 10″ skillet and fry in the same pan).
- Drain and place in a large mixing bowl. (Give the skillet a quick rinse and wipe).
- Season with the ginger, garlic powder, Chinese 5 Spice Powder and hoisin sauce.
- Add the grated cabbage and carrot and mix thoroughly.
- Let the mix cool to the point you can handle it without burning yourself. Taste and adjust the seasonings.
- Fill the egg roll wrappers as described in the text.
- Heat an inch or so of oil (half the depth of the egg rolls) in the skillet until the surface begins to shimmer slightly.
- Add egg rolls to the pan one at a time, spacing them a couple inches a part. You’ll need to work in batches.
- When the bottom is nicely browned (about a minute or so), turn the egg roll with tongs and brown the other side.
- When you remove the egg roll from the pan, hold one end over the skillet and allow any oil to drain out (there won’t be much because you rolled them tightly). Drain on paper towels.
- Cut in half at an extreme angle and serve with your favorite sauces. I like duck sauce and spicy mustard…sometimes mixed together.
To reheat your leftover egg rolls, use a pan instead of the microwave. They will regain their crispiness.