I’ve always wanted to make egg rolls, but never really got around to it. The other day, I bought these egg roll wrappers and decided I would undertake the take out favorite, “egg rolls”. Making the filling is super easy, and filling and rolling them is much easier than I had imagined (I had nightmares of my pie crust debacle, when I couldn’t figure out why on earth the pie crust kept splitting). These pre-made egg roll wrappers are very easy to work with, and I had no problem what so ever with splitting or tearing.
There are probably many variations to egg roll filling. This is a basic one, which was truly delicious. I used my favorite House of Tsang oyster sauce in this recipe that is a very sweet instead of extremely fishy tasting, as a lot of other sauces are. A while ago, I couldn’t find this brand anywhere, so tried every brand I could find and only found one brand that was similar. I ended up buying a case of 6 bottles so I’d have when I needed.
You will never want to get these from take out again, when you see how easy these are to make. BTW, these would go beautifully with my Fried Rice recipe.
- 1 pkg egg roll wraps
- 3 Tbsp canola oil
- 1 lb lean ground pork
- 1 tsp minced fresh ginger
- 2 c. cabbage, finely chopped
- 1/4 lb. fresh bean sprouts
- 1/2 c. carrot, shredded
- 3 green onions, finely chopped
- 2 Tbsp oyster sauce
- canola oil for frying
- Sauce for dipping
- Add 2 Tbsp canola oil to wok or fry pan and heat til glistening. Stir fry meat and ginger in skillet over high heat until lightly browned; 2-3 minutes.
- Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool.
- Use 2 Tbsp filling for each egg roll. Orienting the egg roll wrap in a diamond shape in front of you, fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling; sealing roll with top flap.
- In a large skillet, heat oil to 350 degrees F. Place rolls flap down, a few at a time, turning occasionally until golden; 2-3 minutes. Drain on paper towels.
Heat oven to 400 degrees F. Place rolls on a baking sheet coated with non-stick spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.