Chicken or Pork Egg Rolls Recipe
A quick and easy way to make egg rolls at home.
Ingredients
- 1 lb ground pork or 2 chicken breasts (ground in food processor)
- 2 packages of coleslaw
- 1 package shredded carrots
- 1/2 cup julienne pea pods
- (can also add water chestnuts or use napa cabbage instead of coleslaw)
- 2 tbs canola oil
- 1 tsp sesame oil
- 1 tbs chili garlic sauce
- 2 cloves garlic
- 1 onion
- Superior Soy sauce
- Hoisin sauce
- Oyster sauce
- 1 egg
- 2 packages of egg roll wraps
- Oil for frying
Directions
- In a hot wok add oil and cook meat.
- Add garlic and onion and cook til soft.
- Add Coleslaw, carrots, and pea pods (and any other veggie)
- Season with Soy Sauce, Hoisin Sauce and Oyster Sauce to taste.
- I like to add a chili garlic sauce and even some red pepper flakes.
- Stir fry until the cole slaw cooks down.
- Drain off the excess fluids
- Beat one egg and add to filling.
- Make egg rolls by putting one large tablespoon full of filling into the middle of a wrapper.
- Wet one corner and pull the opposite corner up folding the sides in and rolling to the wet corner to seal.
- Heat canola or vegetable oil in wok or deep fat fryer.
- Put egg rolls in seam side down stir to get evenly cooked.
- Remove when floating and lightly brown.
- Let sit for 5 min before serving.
- Make egg rolls in small batches as the wrappers can get sticky from the moisture of the filling and break.
- Serve with your favorite sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 30 servings | |
| Calories 54 | |
| Calories from Fat 40 | 74% |
| Total Fat 4.44g | 6% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 23mg | 1% |
| Potassium 54mg | 2% |
| Total Carbs 0.53g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.22g | 0% |
| Protein 2.84g | 5% |
