Egg rolls are a must-have side dish with Asian food. They can be made ahead until you’re ready to fry them. Serve these egg rolls with your favorite Asian dipping sauce.
Makes
8 egg rolls
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Cook pork in a nonstick skillet over medium-high heat, crushing with a potato masher, until no longer pink. Stir in garlic and ginger; cook 1 minute. Add coleslaw mix and scallions; cook 2 minutes. Stir in soy sauce; cook until reduced. Chill pork mixture thoroughly.
Spoon a heaping 3 Tbsp. pork mixture in center of each egg roll wrapper. Fold corner up over filling and fold in sides. Brush remaining corner with egg wash to seal.
Heat 2–3 inches oil in a pot to 350°. Fry egg rolls in two batches until golden, 2–3minutes per batch. Drain egg rolls on paper towels.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per egg roll
Calories: 123
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 296mg 12%
% Daily Value*
Carbs 7g 2%
Fiber 1g 4%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
