Easy Egg Rolls
By Matthew FairmanPublished on June 4, 2018
Time
50 minutes
Yield
Makes 8 egg rolls
Ingredients
8 ounces ground pork 6 scallions, white and green parts separated and sliced thin3 garlic cloves, minced2 teaspoons grated fresh ginger 3 cups (7 ounces) coleslaw mix 4 ounces shiitake mushrooms, stemmed and chopped3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon distilled white vinegar 2 teaspoons toasted sesame oil 8 egg roll wrappers 2 cups vegetable oil
Before You Begin
This recipe can easily be doubled: Extend the cooking time of the pork mixture to about 5 minutes in step 1 and fry the egg rolls in two batches. We like to serve the egg rolls with duck sauce, Chinese hot mustard, and Soy-Vinegar Dipping Sauce.
Instructions
- Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking up meat with spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, soy sauce, sugar, and vinegar and cook until cabbage is just softened, about 3 minutes.
- Off heat, stir in sesame oil and scallion greens. Transfer pork mixture to large plate, spread into even layer, and refrigerate until cool enough to handle, about 5 minutes. Wipe skillet clean with paper towels.
- Fill small bowl with water. Working with 1 egg roll wrapper at a time, orient wrappers on counter so 1 corner points toward edge of counter. Place lightly packed ⅓ cup filling on lower half of wrapper and mold it with your fingers into neat cylindrical shape. Using your fingertips, moisten entire border of wrapper with thin film of water.
- Fold bottom corner of wrapper up and over filling and press it down on other side of filling. Fold both side corners of wrapper in over filling and press gently to seal. Roll filling up over itself until wrapper is fully sealed. Leave egg roll seam side down on counter and cover with damp paper towel while shaping remaining egg rolls.
- Line large plate with triple layer of paper towels. Heat vegetable oil in now-empty skillet over medium heat to 325 degrees. Using tongs, place all egg rolls in skillet, seam side down, and cook until golden brown, 2 to 4 minutes per side. Transfer to prepared plate and let cool slightly, about 5 minutes. Serve. At end of step 4, transfer egg rolls to parchment paper–lined plate, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Alternatively, freeze egg rolls on plate, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before cooking; increase cooking time by about 1 minute per side.
to make ahead
Time
50 minutesYield
Makes 8 egg rollsIngredients
8 ounces ground pork
6 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups (7 ounces) coleslaw mix
4 ounces shiitake mushrooms, stemmed and chopped
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 teaspoons toasted sesame oil
8 egg roll wrappers
2 cups vegetable oil
Test Kitchen Techniques
Ingredients
8 ounces ground pork
6 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups (7 ounces) coleslaw mix
4 ounces shiitake mushrooms, stemmed and chopped
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 teaspoons toasted sesame oil
8 egg roll wrappers
2 cups vegetable oil
Test Kitchen Techniques
Ingredients
8 ounces ground pork
6 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups (7 ounces) coleslaw mix
4 ounces shiitake mushrooms, stemmed and chopped
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 teaspoons toasted sesame oil
8 egg roll wrappers
2 cups vegetable oil
Test Kitchen Techniques
Why This Recipe Works
For hot, fresh egg rolls, we looked to strike the right balance between supermarket shortcuts and easy, from-scratch cooking. We cut down on the knife work (pun intended) by using bagged coleslaw mix and ground pork, which made an easy, delicious substitute for the minced fresh pork traditional recipes called for. A simple mix of garlic, ginger, soy sauce, and sugar made a tasty sauce to flavor the filling. Shallow-frying the rolls in just ½ inch of oil and in a skillet rather than a big Dutch oven made the cooking easier and the cleanup faster while still ensuring crispy, delicious egg rolls. Learn more about how we developed this recipe here.
Before You Begin
This recipe can easily be doubled: Extend the cooking time of the pork mixture to about 5 minutes in step 1 and fry the egg rolls in two batches. We like to serve the egg rolls with duck sauce, Chinese hot mustard, and Soy-Vinegar Dipping Sauce.
Instructions
- Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking up meat with spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, soy sauce, sugar, and vinegar and cook until cabbage is just softened, about 3 minutes.
- Off heat, stir in sesame oil and scallion greens. Transfer pork mixture to large plate, spread into even layer, and refrigerate until cool enough to handle, about 5 minutes. Wipe skillet clean with paper towels.
- Fill small bowl with water. Working with 1 egg roll wrapper at a time, orient wrappers on counter so 1 corner points toward edge of counter. Place lightly packed ⅓ cup filling on lower half of wrapper and mold it with your fingers into neat cylindrical shape. Using your fingertips, moisten entire border of wrapper with thin film of water.
- Fold bottom corner of wrapper up and over filling and press it down on other side of filling. Fold both side corners of wrapper in over filling and press gently to seal. Roll filling up over itself until wrapper is fully sealed. Leave egg roll seam side down on counter and cover with damp paper towel while shaping remaining egg rolls.
- Line large plate with triple layer of paper towels. Heat vegetable oil in now-empty skillet over medium heat to 325 degrees. Using tongs, place all egg rolls in skillet, seam side down, and cook until golden brown, 2 to 4 minutes per side. Transfer to prepared plate and let cool slightly, about 5 minutes. Serve. At end of step 4, transfer egg rolls to parchment paper–lined plate, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Alternatively, freeze egg rolls on plate, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before cooking; increase cooking time by about 1 minute per side.
to make ahead
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