Egg Rolls

With a simple savory filling and a few egg roll wrappers you can create a restaurant-worthy egg roll recipe at home. When it comes to egg roll recipes, this one is pretty classic -- filled with pork and fried to crispy perfection.

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  • Makes: 8 servings
  • Serving Size: 1 egg roll
  • Makes: 8 egg rolls
  • Prep: 30 mins
  • Fry: 2 mins per batch

Egg Rolls

Directions

  1. Preheat oven to 300 degrees F. For each egg roll, place an egg roll wrapper on a work surface with a corner pointing toward you. Spoon 1/4 cup Egg Roll Filling across and just below center of wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling; roll egg roll toward remaining corner. Moisten top corner with water; press to seal.
  2. In a heavy saucepan or deep-fat fryer heat 1-1/2 inches oil to 365 degrees F. Fry egg rolls, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Keep warm in oven while frying remaining egg rolls. Serve warm with Sweet-and-Sour Sauce.

Sweet-and-Sour Sauce

Directions

  1. In a small saucepan stir together brown sugar and cornstarch. Stir in the remaining ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm. Store in the refrigerator up to 3 days. Makes 1 cup.

Egg Roll Filling

Directions

  1. In a large skillet cook pork until brown, or cook tofu in 1 tablespoon hot vegetable oil until tofu is brown. Drain fat from pork, if using. Add shredded coleslaw mix or broccoli slaw mix; soy sauce, ginger, garlic, and salt. Cook and stir for 2 minutes.
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Nutrition Facts (Egg Rolls )

  • Per serving:
  • 372 kcal ,
  • 20 g fat
  • (3 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 23 mg chol. ,
  • 841 mg sodium ,
  • 38 g carb. ,
  • 2 g fiber ,
  • 16 g sugar ,
  • 10 g pro.
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