Pork Eggrolls

My Chinese Egg Roll Recipe for those cooking for 1-2 on a cheap budget including meal planning. My life.

The other day I decided to make eggrolls because I had a whole head of red cabbage in my fridge left over from tacos the other night. I didn’t feel like eating sautéed cabbage so I was like, eggrolls! Those are cheap and easy.

So pulling from what I had in my fridge and then buying the rest of the ingredients at the store, I ended up with everything I needed in front of me. I like to let people experiment with their recipes (like I do) so I have listed optional ingredients, to go with your pallet or what you have in your home.

*½ Head of shredded Cabbage (or 1 bag of shredded cabbage and carrot coleslaw mix, about 2/3 bag) I used red cabbage but white is fine too.

*2 Carrots, Shredded

*2 Garlic Cloves, Minced

*2 Teaspoons chopped fresh ginger (I could not find any at the store sadly, so bought a jar of pickled ginger.)

*1/2 yellow onion sliced (Optional) I used because I had some in the fridge

*1/4 cup Green onion (Optional) I wanted to use but mine was dead from the cold.

½-1 pound Pork (or chicken or beef) Here you can buy ground meat, or I went cheaper and bought two thin pork chops for $1.50 and thinly sliced myself. This added a nice chunkiness to the eggrolls.

* 1 Teaspoon salt (Optional) I did not use since soy sauce already has salt.

* 1 Teaspoon sugar (Optional)

*1/4 Cup Soy Sauce

*2 Teaspoon Sesame Oil (Such an important ingredient)

*Sesame Seeds to sprinkle in mix (Optional)

*Pack of Eggroll papers (14-16)

*1 Egg beaten with little water for egg wash to close wrappers.

*Vegetable oil for frying.

Alright now that we have all our ingredients lets get to it.

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First you will want to mince the garlic and ginger and add them to a pan with a little bit of oil on medium heat. Thinly slice your meat, add to the garlic and ginger, and cook until browned.

While that is browning in a bowl add together the soy sauce, sesame oil, salt (optional), and sugar (optional).

Add to the meat and cook a bit longer on low heat so it can soak up the juices.

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Now in another bowl mix together the chopped cabbage, shredded carrots, and either or both types of onions.

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Once that is done add the meat to the vegetable mix. So if you notice there is still a lot of juice in your pan you can either A)Toss it, B) add it to the mix or C) toss a little and add the rest to the mix.

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I suggest adding the juice to the mix because it adds more flavor to the vegetables, but if there is really a ton of juice I would go with C because you do not want your eggrolls to be soggy.

Now pull out your papers and place one in front of you like a diamond.

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Sweep the egg wash on the top and side corners.

Place about 3 tablespoons of filling in center of wrapper.

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Fold the bottom point over the filling and roll once.

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Fold in the right and left points tightly but not so tight you rip the paper.

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Finish rolling.

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Set aside and roll as many more eggrolls as you can get out of your mix.

Once you have completed this it is time to start frying. In a pan add a little vegetable oil and some drops of the sesame oil on medium heat. Add the eggrolls and keep turning so they are golden on every side.

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Cool down slightly and eat! So bomb.

I noticed with mine that I did not need to dip mine in soy sauce because I added the juice earlier.

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Since I ended up making 16 eggrolls and I was cooking for myself I made 3 and rolled the rest up individually in saran wrap and froze them, so now I have a supply of eggrolls to eat whenever I want.

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I hope you enjoyed this recipe!

Please leave comments or feedback.

Nicole

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One Comment Add yours

  1. undiagourmet says:

    Que rico!!!❤❤❤

    Like

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