Yield: 8 Egg Rolls

Adapted from many

My version of real deal egg rolls. They have a nice thick, bubbly wrapper (see photo). Not to be confused with the spring rolls that so many restaurants pass off as egg rolls. Spring rolls have a thin wrapper that looks smooth when fried.

Use the extra wrappers to make wonton strip snacks or semi-hard chow mein noodles.

• ½cup diced pork loin
• 114 oz bag coleslaw mix

Seasonings for vegetables

• 1tsp salt
• 1tsp white pepper
• 1tsp sugar

Marinade for pork

• ¼tsp salt
• ¼tsp white pepper
• 1tsp Shaoxing wine

Wrap & Fry

• 1quart peanut oil for frying
• 8(7-inch square) egg roll wrappers
• 1egg mixed for sealing wrappers

Cook pork:

Mix pork with the marinade ingredients and set aside for 20 minutes.

Heat 1 TBS oil in wok, add pork and stir fry until well done. Remove to a bowl.

Clean wok.

Cook filling:

Heat 1 TBS oil in wok, add vegetables and stir fry for 1 minute. Add seasonings, stir fry for 30 seconds. Add pork and stir fry for 2 to 3 minutes, until vegetables are wilted. Remove to a sheet pan and set aside to cool.

Wrap & Fry:

Add ⅛ filling to wrapper and roll up. Paint the point with egg wash and seal.

Deep fry at 350°F until golden-brown, 5 to 7 minutes depending on oil temp. Drain.

Make Ahead:

These freeze well in a quart freezer bag.

Reheat:

Preheat oven or toaster oven to 400°F. Place desired quantity on foil or small pan.

Heat for 20 to 25 minutes, turning after half the time.

 

You will have extra wrappers. Slice into strips 1/4 – 3/8-inch wide. Separate and deep fry in batches for a couple of minutes. These make either a great snack, or can be used like hard chow mein noodles.