Crispy Homemade Egg Roll Recipe
Crispy Homemade Egg Rolls are so crunchy & tasty. Whether they're fried, oven-baked, or air-fried, they turn out perfectly golden every time.
Ingredients
- 1 poundground pork
- 1 tablespoongrated fresh ginger
- 1 clovegarlic (minced)
- 1 teaspoononion powder
- ¼ teaspoonchinese 5 spice (optional but recommended)
- 1 tablespoonsoy sauce
- 2 ½ cupspackaged fresh coleslaw ((or 2 ½ cups finely chopped cabbage & shredded carrots))
- 16egg roll wrappers ((6 inch square))
- 2 tablespoonsall-purpose flour
- 2 tablespoonswater
- 1 quartcanola oil (for frying)
- 2 teaspoonsolive oil
- 1 clovegarlic (minced)
- ½ teaspoonred pepper flakes
- ¼ cupsoy sauce
- ¼ cuphoney
- 2 tablespoonsorange juice
- 1 teaspoonminced fresh ginger
- 1 teaspoonfresh lime juice
- ½ teaspoontoasted sesame seeds ((optional))
- ¼ teaspoontoasted sesame oil
Directions
Sesame sauce
- 1
Cook garlic & chili flakes in oil over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
Egg rolls
- 1
Over medium heat, cook pork, ginger, garlic, onion powder, Chinese 5 spice (if using), and soy sauce until no pink remains.
- 2
Add the coleslaw mix and cook 3 minutes more or just until it starts to soften. Set aside to cool.
- 3
Preheat oil to 375°F.
- 4
Combine flour and water in a small bowl.
- 5
Lay out one egg roll wrapper with a corner pointed toward you. Place ¼ cup of the pork mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
- 6
Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture if needed).
- 7
Fry egg rolls until lightly browned and crispy turning occasionally.
- 8
Serve with sesame sauce.