Serves 8 (makes 8 egg rolls) | Active Time 40 minutes
Total Time 40minutes
8 ounces ground pork
6 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups (7 ounces) coleslaw mix
4 ounces shiitake mushrooms, stemmed and chopped
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 teaspoons toasted sesame oil
8 egg roll wrappers
2 cups vegetable oil
Head Start
Transfer shaped egg rolls to parchment paper–lined plate, wrap tightly in plastic wrap, and refrigerate for up to 1 day. Alternatively, freeze egg rolls on plate, transfer to zipper-lock bag, and freeze for up to 1 month. Do not thaw before cooking; increase cooking time by about 1 minute per side.
Finish Line
Serve egg rolls hot with duck sauce, Chinese hot mustard, or Soy-Vinegar Dipping Sauce .
Perfect Pair
Serve with Stir-Fried En Choy with Garlic , Tempeh with Sambal Sauce, or Cantaloupe Salad with Olives and Red Onion.
WHY THIS RECIPE WORKS Egg rolls are the perfect bar snack, easy to pick up and crunch as you sip your drink. For egg rolls quick enough to make at home, we use bagged coleslaw mix and ground pork, which makes an easy, delicious substitute for the minced fresh pork traditional recipes call for. A simple mix of flavorful ingredients—garlic, ginger, soy sauce, and sugar—makes a tasty sauce to flavor the filling. Shallow-frying the rolls in a skillet in just ½ inch of oil rather than deep frying makes cooking easier and cleanup faster while still ensuring crispy, delicious egg rolls. This recipe can be easily doubled: Extend the cooking time of the pork mixture to about 5 minutes in step 1 and fry the egg rolls in two batches.
1 Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking up meat with wooden spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, soy sauce, sugar, and vinegar and cook until cabbage is just softened, about 3 minutes.
2 Off heat, stir in sesame oil and scallion greens. Transfer pork mixture to large plate, spread into even layer, and refrigerate until cool enough to handle, about 5 minutes. Wipe skillet clean with paper towels.
3 Fill small bowl with water. Working with one egg roll wrapper at a time, orient wrappers on counter so one corner points toward edge of counter. Place lightly packed ⅓ cup filling on lower half of wrapper and mold it with your fingers into neat cylindrical shape. Using your fingertips, moisten entire border of wrapper with thin film of water.
4 Fold bottom corner of wrapper up and over filling and press it down on other side of filling. Fold both side corners of wrapper in over filling and press gently to seal. Roll filling up over itself until wrapper is fully sealed. Leave egg roll seam side down on counter and cover with damp paper towel while filling and shaping remaining egg rolls.
5 Line large plate with triple layer of paper towels. Heat vegetable oil in now-empty skillet over medium heat to 325 degrees. Using tongs, place all egg rolls in skillet, seam side down, and cook until golden brown, 2 to 4 minutes per side. Transfer to prepared plate and let cool slightly, about 5 minutes. Serve.