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.
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.
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.
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
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.