Not only is this one of my favorite appetizers but it’s also one of my go-to “I’m beat” dinners. I always have plenty left over for lunches the next day and if I’m just so dead-dog tired I can’t muster up the energy to include the meat or shrimp mixture, well, hey! It’s okay. These egg rolls taste terrific with or without a little protein so if you’re doing a no-meat Monday or you are a vegetarian then these egg rolls are for you. In fact, they taste just like the ones you get at a Chinese restaurant. My boys love them and the following day they have an even deeper flavor after being crisped up in the oven for 10 minutes then swirled in a puddle of duck sauce and Chinese hot mustard and washed down with a couple of cold beers. This recipe can be assembled the day prior to serving which makes for easy party prep. Simply roll them all up, cover with plastic wrap and chill until ready to cook. And since they fry up in minutes you’re not chained to the kitchen yet you still have one more hot appetizer to serve your guests. These are so dang good, kind of a sleeper and they’re not often served at home so check this out. You may just have a new obsession.
Crunchy Chinese Egg Rolls
- 21 egg roll wraps (Nasoya makes a 1-pound package and I find it in my produce section alongside the Asian vegetables)
- 3/4 pound ground pork, chicken, shrimp or tofu
- 8 minced cloves of garlic
- 2 tablespoons minced fresh ginger
- 1 teaspoon salt
- 2-3 tablespoons soy sauce (I always use reduced sodium)
- 1 tablespoon sesame oil
- 1 16-ounce bag chopped cabbage and carrot coleslaw mix, if you can’t find chopped shredded is fine
- 8 scallions (spring onions), sliced diagonally
- 1 tablespoon water
- vegetable oil for frying
- sliced scallions or cilantro leaves for garnish (optional)
- In a small pan brown the meat or shrimp with the garlic and ginger.
- Mix the salt, soy sauce and sesame oil and stir into brown meat. Mix well.
- In a large bowl toss the cabbage mixture and scallions.
- Add the hot meat mixture to the cabbage and mix well.
- Place an egg roll wrap in front of you so there is a corner pointing up, down, left and right. Kind of like a diamond.
- Place about 4 tablespoons of the meat/cabbage filling in the center of the wrap and fold the bottom point tightly over the filling and roll barely once.
- Holding the filling down, fold in the left corner then the right.
- Dip your finger in the water and moisten the top point. This is your glue to keep the egg roll closed.
- Continue rolling up and set the finished egg roll aside.
- Repeat with the remaining filling and wraps.
- Heat 3 inches of oil in a large frying pan on high , about 375°.
- Carefully place as many rolls as will fit in your pan without crowding and fry the egg rolls 2 minutes per side.
- Drain on paper bags or paper towels, scatter a little chopped scallion or cilantro leaves on them and serve immediately.
- Serve with duck sauce, hot Chinese mustard or hoisin sauce.
The Irreverent Kitchen 