About
Roll up! Roll up! Everyone roll up to grab some Roll Up Egg Rolls! No need for the white boxes when you can enjoy these crispy, golden rolls of goodness fresh from your own kitchen! Inside is that savory, hearty pork and cabbage filling, with all sorts of aromatics to make each bite a joy that just keeps rolling on! With a homemade sesame sauce to really increase that umami fun, Roll Up Egg Rolls get the good times rolling!
Ingredients
- For the egg rolls:
- 1 pound ground pork
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1/4 teaspoon Chinese five spice, optional
- 1 tablespoon soy sauce
- 2 1/2 cups packaged coleslaw
- 1 quart canola oil
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 16 (6-inch square) egg roll wrappers
- For the sesame sauce:
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons orange juice
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon sesame oil
Directions
Step 1 -In a skillet over medium heat, add the pork, 1 tablespoon of the grated ginger, 1 clove of the minced garlic, the onion powder, the Chinese five spice, and 1 tablespoon of the soy sauce, and cook, while crumbling the meat, until the pork is no longer pink, about 5-7 minutes.
Step 2 -Add the coleslaw and cook until it starts to soften, about 3 minutes.
Step 3 -Allow the pork mixture to cool slightly.
Step 4 -In a deep pot on the stovetop, preheat the canola oil to 375 degrees F.
Step 5 -In a small bowl, add the flour and the water and whisk to combine.
Step 6 -Lay out one of the egg roll wrappers with a corner pointed toward you and place about 1/4 cup of the pork mixture in the center.
Step 7 -Using your finger, spread a little bit of the flour-water mixture along the edges of the egg roll wrapper.
Step 8 -Fold two of the corners of the egg roll wrapper together to make a triangle.
Step 9 -Fold the sides of the egg roll wrapper in and roll tightly, sealing the edges with a little more of the flour-water mixture, as needed.
Step 10 -Repeat the filling and wrapping process with the remaining pork mixture and the remaining egg roll wrappers until all of the pork mixture is used.
Step 11 -Working in small batches, fry the egg rolls in the hot oil, while turning them occasionally, until lightly browned and crispy, about 1-3 minutes.
Step 12 -Place the fried egg rolls on a clean plate lined with paper towels and repeat until all of the egg rolls are fried.
Step 13 -In a clean skillet over medium heat, add the olive oil.
Step 14 -Add the remaining garlic and the chili flakes to the hot olive oil and cook, while stirring occasionally, until fragrant, about 1 minute.
Step 15 -Add the remaining soy sauce, the honey, the orange juice, the remaining minced ginger, the lime juice, the sesame seeds, and the sesame oil and stir to combine.
Step 16 -Cook the sauce mixture until the flavors have melded together and the sauce is slightly thickened, about 3 minutes.
Step 17 -Cut the egg rolls in half and place them on a serving platter.
Step 18 -Serve the egg rolls with the sesame sauce.
