More Eggrolls!

egg_rolls.jpg.rend.sni12col.landscape To me it’s not a proper Asian meal with egg rolls. I adore them, and in all their machinations.

This turned out to be a great little recipe.

Made with pork, my favorite, they turned out wonderfully and freeze up nicely for many more meals.


  • 1 pound ground pork
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • ¼ teaspoon Chinese 5 spice (optional)
  • 1 tablespoon soy sauce
  • 2½ cups packaged fresh coleslaw (or 2½ cups finely chopped cabbage & shredded carrots)
  • 12 (6 inch square) egg roll wrappers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart canola oil for frying


  1. Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
  2. Preheat oil to 375 degrees F.
  3. Combine flour and water in a small bowl.
  4. Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
  5. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
  6. Drop carefully into the oil and fry until a golden brown. Remove and drain.
  7. Serve with any sauce you prefer.


NOTES: I prefer to use fresh cabbage and carrots but I would press them with paper towels to absorb any juices. Don’t over fill the wrappers which are quite delicate and will tear if you do. Place extras in a freezer bag and place in freezer to reheat at about 400° for about 15 minutes or so. Watch carefully because they will break open if heated too much. I think it works okay to defrost and then just heat slowly in like a 300° as well.

SOURCE: Spend with Pennies


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