Egg Rolls

Ever notice how takeout egg rolls are hit-or-miss? Some are mostly wrapper with barely any filling, while others are grease bombs. After one too many disappointing deliveries, I decided to crack the code in my own kitchen.

The first batch was a disaster – broke half the wrappers, filling everywhere. But then I figured out the secret: it’s all about how much filling you use. Too much and they burst, too little and you’re basically eating crispy air.

Now I make these whenever I’m hosting game night. They’re perfect finger food, and people always think they’re way more complicated than they actually are.

What You’ll Need

For the Filling:

• 2 teaspoons vegetable oil
• 3/4 pound ground pork
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 3 cups coleslaw mix
• 1/4 cup sliced green onions
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil

For Assembly:

• 12 egg roll wrappers
• 1 beaten egg

For Frying:

• oil for frying (enough for 2-3 inches in pot)

Steps

1. Heat 2 teaspoons vegetable oil in a large pan over medium-high heat. Add ground pork, season with salt and pepper, and break it up with a spatula until browned and cooked through.
2. Add minced garlic and ginger, cooking for just 30 seconds until fragrant – any longer and they’ll burn.
3. Toss in coleslaw mix and green onions. Cook until the cabbage wilts and softens, about 3-4 minutes. You’ll know it’s ready when the volume has reduced by about half.
4. Stir in soy sauce and sesame oil, then remove from heat. Let it cool for about 5 minutes – hot filling tears the wrappers.
5. Place egg roll wrappers diamond-style with a corner pointing toward you. Add 2-3 tablespoons of filling near the bottom corner, fold corner over filling, tuck in sides, and roll up tightly. Seal the top corner with beaten egg.
6. Heat oil to 350°F in a deep pot. Don’t skip the thermometer – temperature matters for crispy, not greasy, rolls.
7. Fry 3-4 egg rolls at a time, turning occasionally, until golden brown all over (3-5 minutes). Don’t crowd the pot or they’ll stick together.

Substitutions That Actually Work

• Swap ground chicken for pork – just add an extra teaspoon of oil to the pan since chicken is leaner
• Use broccoli slaw instead of regular coleslaw mix for extra crunch
• Replace sesame oil with peanut oil, though you’ll lose some of that nutty flavor

Making It Diabetes-Friendly

• Use lettuce wraps instead of egg roll wrappers to cut carbs by 15g per roll
• Replace half the pork with finely chopped mushrooms
• Skip the oil-frying and brush with oil, then bake at 425°F for 15-20 minutes

Tips & Storage

• Make ahead tip: Fill and roll them up to 4 hours before frying, keep covered with slightly damp paper towels in the fridge
• Freeze uncooked rolls for up to 3 months – don’t thaw before frying, just add 1-2 minutes to cooking time
• Reheat leftover fried rolls in a 350°F oven for 10 minutes to restore crispiness – microwaving makes them soggy