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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 eggrolls 68g Recipe makes 12 eggrolls) The following items or measurements are not included below: cabbage and carrot coleslaw mix |
||
| Calories 166 | ||
| Calories from Fat 46 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 732mg | 30% | |
| Potassium 130mg | 3% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.6g | ||
| Protein 9.3g | 18% | |
Chinese Egg Rolls
By: Charmie777
Aug 20, 2005
Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.
12 eggrolls
Ingredients
- 12 egg roll wraps
- 1/2-1 lb ground pork (or chicken or beef)
- 2 teaspoons chopped fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
- 4 green onions, sliced
- 1 egg, beaten with
- 1 teaspoon water
- oil (for frying)
Directions
1
Brown pork with ginger and garlic in pan; drain any grease.2
Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.3
In large bowl combine cabbage mix and green onions.4
Pour hot meat over vegetables and stir well. Let cool slightly.5
Lay wrap in front of you so that it looks like a diamond.6
Place 3 tablespoons pork filling in center of egg roll wrapper.7
Fold bottom point up over filling and roll once.8
Fold in right and left points.9
Brush beaten egg on top point.10
Finish rolling.11
Set aside and repeat with remaining filling.12
Heat 2-3 inches oil in large frying pan to very hot (350ºF).13
Fry a few egg rolls in pan at a time, 2-3 minutes per side.14
Drain on paper towels.15
Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: adopt a greyhound
On Oct 21, 2009
Loved these egg rolls. I only made half a recipe and got eight egg rolls. Cooked 4 and froze the remaining. Served with Hot and Sour Soup (Betty Foo; Hunan Restaurant) for a great filling meal.
From: Lucky in Bayview
On Sep 28, 2009
Yahoo!! these turned out great! I used chicken instead of pork. They were fun to make and tasted so much better than anything you can buy. Thank you for you posting this great recipe!
From: Just Cher
On Jan 9, 2006
I made these as part of an appetizer tray for the holidays and the results were excellent. Very flavorful and crunchy just how we like them. Everyone raved over them and I have been asked to make them again. I have tried several eggroll recipes on this site but this has to be the best! Thank you for sharing. I will be making these again for superbowl but will double the recipe so that I have plenty to freeze. Thanks for sharing!
From: Heather U.
On Jul 31, 2006
Yum! Loved these egg rolls, Charmie777. My recipe yielded 20 egg rolls, which I attribute to using 1 1/3 pounds of ground turkey. I didn't have coleslaw mix, so I used about 3/4 head of savoy cabbage (11 oz) and 2 oz of chopped carrots. Used closer to 2 T of soy sauce, based on previous review, and more like 3-4 cloves of garlic. We didn't eat all of them, so I half-fried the rest, which I'll freeze, and then fry the rest of the way when we're ready for more (won't be long). Easy to make, and downright tasty to eat, plus my picky 9-year-old said "they're great!". Thanks very much!
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