• Egg Rolls

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by David St. John
    182 recipes
    Be creative. You can put a lot of different things in an egg roll.


    • 1 lb. ground pork
    • 1 tsp. ground ginger
    • 1 tsp. garlic powder
    • 2 cups cole slaw mix from a bag or shredded cabbage and carrots
    • 8 egg roll wrappers
    • Water
    • Cooking oil


    1. In a bowl, mix ground pork with ground ginger and garlic powder.
    2. In a medium hot pan, cook pork mixture until no longer pink.
    3. Add the cole slaw mix and stir together.
    4. Remove from heat and let cool.
    5. When cool, place a single egg roll wrapper with one corner facing you.
    6. Place 3 TBSP of filling about 2 inches from the corner of the wrapper facing you.
    7. Fold bottom corner over the filling.
    8. Firmly roll the filled wrapper half way up.
    9. Brush some water on the exposed edges of the wrapper.
    10. Fold the 2 side corners over the filled roll and roll the rest of the way up.
    11. Press the top corner firmly onto the egg roll to seal it.
    12. Repeat for each egg roll.
    13. To fry egg rolls, heat oil in a fryer or Dutch Oven to 375 degrees.
    14. Fry egg rolls, 3 or 4 at a time in hot oil until golden brown, turning once (about 3 minutes)
    15. Drain on paper towels.
    16. Serve hot with soy sauce or hot mustard sauce for dipping.

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