easy chinese egg rolls

Ingredients For easy chinese egg rolls

1 lb
ground pork
1 sm
onion, chopped fine
5 c
packaged cabbage/coleslaw mix
1 Tbsp
oyster sauce
1 tsp
ginger in a tube (found in produce dept. of grocery)
salt & pepper, to taste
15
egg roll wraps
1 qt
oil, for frying
3 clove
garlic finely minced, or 1 tsp. garlic powder
2
eggs, scrambled and mashed up, optoinal
How To Make easy chinese egg rolls
Sauteeing onions in a skillet.
1
In a little bit of oil, saute onions until tender.
Browning pork with the onions.
2
Then add pork and saute until browned or done.

Seasonings and oyster sauce added to pork.
3
Add garlic, ginger, salt, and pepper and mix well letting the flavors settle. Add oyster sauce and mix again.
Cabbage added to the skillet.
4
Then add cabbage.

Slightly cooking the cabbage.
5
Cook for about 3-5 minutes according to your desired “crunch factor.”
Filling added to a wrapper.

6
Fill egg roll wraps by starting with the corner closest to you and adding about 2 Tbsp of filling.

Folding the egg roll wrapper.
7
Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner.
Egg rolls wrapped and sealed.
8
Make sure the wet ends stick to each other. You can watch how to do it on this YouTube clip:

Frying the egg rolls.
9
Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.
Dipping Easy Chinese Egg Rolls into sauce.
10
You can buy duck sauce already made or make your own with apricot jam, a little light corn syrup, and some water to make it your desired consistency. If you make your own, I recommend putting a tad of ginger in it for some extra flavor.
Ingredients For easy chinese egg rolls

1 lb
ground pork
1 sm
onion, chopped fine
5 c
packaged cabbage/coleslaw mix
1 Tbsp
oyster sauce
1 tsp
ginger in a tube (found in produce dept. of grocery)
salt & pepper, to taste
15
egg roll wraps
1 qt
oil, for frying
3 clove
garlic finely minced, or 1 tsp. garlic powder
2
eggs, scrambled and mashed up, optoinal
How To Make easy chinese egg rolls
Sauteeing onions in a skillet.
1
In a little bit of oil, saute onions until tender.
Browning pork with the onions.
2
Then add pork and saute until browned or done.

Seasonings and oyster sauce added to pork.
3
Add garlic, ginger, salt, and pepper and mix well letting the flavors settle. Add oyster sauce and mix again.
Cabbage added to the skillet.
4
Then add cabbage.

Slightly cooking the cabbage.
5
Cook for about 3-5 minutes according to your desired “crunch factor.”
Filling added to a wrapper.
6
Fill egg roll wraps by starting with the corner closest to you and adding about 2 Tbsp of filling.

Folding the egg roll wrapper.
7
Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner.
Egg rolls wrapped and sealed.
8
Make sure the wet ends stick to each other. You can watch how to do it on this YouTube clip:

Frying the egg rolls.
9
Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.
Dipping Easy Chinese Egg Rolls into sauce.
10
You can buy duck sauce already made or make your own with apricot jam, a little light corn syrup, and some water to make it your desired consistency. If you make your own, I recommend putting a tad of ginger in it for some extra flavor.