I've been watching a lot of Girl Meets Farm lately, and on one episode, Molly Yeh uses egg roll wrappers to make cheesy fried pickles. As I watched her roll the wrappers around her filling, I was inspired to try and make my own egg rolls, although with more traditional filling, because when I think egg rolls, this recipe is exactly what I want. The filling is delicious on its own, and paired with the tangy sesame soy sauce, it's really hard to eat just one. They make a great lunch or side and reheat well for 10 seconds in the microwave or in the toaster oven.
Ingredients:
Eggrolls:
2 TBS Vegetable Oil
1 LB Ground Pork or Chicken
1 TBS Garlic, minced
1 TBS Ginger, minced
1 9oz pkg any kind of slaw mix (or you can julienne 3 cups of your own carrots & cabbage if you like)
1/4 cup Green Onion, sliced
1 TBS Soy Sauce
1 tsp Sesame Oil
1 pkg Egg Roll Wrappers
1 Egg, lightly beaten
1 lg bottle Vegetable, Peanut, or Canola oil for frying
Sauce:
(for 2-3 eggrolls, 1 part = 1 TBS, scale up for more sauce)
1 part Low Sodium Soy Sauce
1 part Rice Vinegar
1/2 part Sesame Oil
1/4 part Sambal-Olek or other Chili-Garlic Paste
Directions:
In a small bowl, whisk all sauce ingredients together & set aside (can also be shaken in a Tupperware to mix)
In a large skillet, heat Oil on medium-high and brown the Pork or Chicken, seasoning with salt & pepper to taste
Add Garlic and Ginger & sauté 30 seconds
Add Slaw & Green Onion & sauté 2-3 mins until softened
Remove from heat & stir in Soy Sauce & Sesame Oil, taste & season as needed
In a large heavy bottom pot or dutch oven, heat Frying Oil to 350
Lay Egg Roll Wrapper like a diamond and spoon filling onto egg rolls diagonally. Fold corners in first, then roll up from bottom, brushing top corner with egg to seal inside & outside
Drop egg rolls into oil 2-3 at a time, frying until golden brown on all sides
Remove from oil and place on paper towel to drain
Serve with sauce & enjoy!
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