Homemade Eggrolls are the best! Our favorite filling is a combination of ground pork, fresh ginger, Chinese 5-Spice powder and the secret ingredients used by many Chinese take-out restaurants - Peanut Butter! Add lots of fresh shredded cabbage, carrots and bean sprouts to the savory pork mixture for an amazing eggroll! Wrap tightly in a store-bought eggroll wrappers and deep fry. Serve them hot with a sweet and sour sauce on the side for dipping
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
1tablespoonpeanut oilor canola oil
1tablespoonsesame seed oil
1tablespoonChinese 5-Spice powder
1tablespoonfreshly grated gingerabout 2 inch knob, peeled
2heaping tablespoons of creamy peanut butter100% natural peanut butter preferred
4cups1 14-ounce bag shredded coleslaw mix (red and green cabbage and carrots)
2cups8-ounce bag fresh beans sprouts, rough chopped (or long ends will poke the wrapper)
1package16 7-inch square egg roll wrappers
1quartpeanut or vegetable oilfor frying
Serve with Sweet and Sour sauce on the side
Heat 1 tablespoon peanut oil in a skillet on the stovetop over medium heat. Add the crumbled ground pork and garlic. Stir and breakup the pork until it is lightly cooked and no longer pink. Do not overcook the pork as it will continue cooking during the deep fry step.
Add the soy sauce, Chinese 5-Spice powder, grated ginger, and black pepper. Mix and cook for 1 minute. Add the peanut butter and allow to melt into the pork mixture. Add the sesame seed oil last and mix all until evenly incorporated. Transfer the pork mixture to a large bowl and allow to cool for 10 minutes.
With a spatula, fold in the cabbage coleslaw mix and chopped bean sprouts to the pork mixture until all ingredients are evenly combined.
Add the peanut oil to the deep fryer and set temperature to 355F. You can also use a combination of peanut and vegetable oil. Prepare a baking sheet lined with paper towels (or a brown paper bag) to absorb the excess grease after frying.
To assemble the eggrolls, prepare a rolling station with the eggroll wrappers, a small bowl of water, and the mixture. Have a baking sheet lined with parchment to hold the wrapped eggrolls.
To wrap an eggroll:
Place a square wrapper with a corner pointed towards you.
With a ice cream scoop, place a scoopful (about 2-3 tablespoons) of pork filling in the center of the wrapper.
Fold the bottom corner over the filling, and with your fingers, slightly tuck the corner under and gently squeeze to pack down the filling to make a tight roll.
Brush water around the top and side edges with your fingers or a brush.
Fold each side end toward the center to seal the sides.
Roll the bundle towards the top corner until it is sealed.
Place on parchment paper. Repeat until all wrappers are used up.When ready to fry, gently place two eggrolls at a time in the fryer. Allow to fry for 3-5 minutes or until light golden brown. You may need to flip the eggrolls with the tongs for even browning. Remove the fried eggrolls with tongs, and hold over the fryer to allow any dripping oil to drain. Transfer the eggrolls to the baking sheet lined with paper towels. Continue frying in batches until complete.
Serve with your favorite Sweet & Sour or Duck Sauce.
Store extra eggrolls in the fridge for a few days or freeze for later use. Reheat in the oven at 375F for 12-20 minutes.