As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. Instead, we wrap it in crazy addicting ‘blanket’ of yumminess. It’s really hard not to eat too many of these.
If you don’t want your chicken or pork egg rolls to have a bit of a kick, simply leave out the sriracha sauce. If you like the kick, but don’t have sriracha on hand, dried red pepper flakes are a great substitute.
If I’m feeding a crowd I’ll use my big deep fryer for these egg rolls. But if it’s just the two of us my go-to fryer is the Fry Daddy.
Make sure you the let the egg rolls drain well if you are using a deep fryer to cook the egg rolls. I like to stand them on end so that any extra oil drains out the end.
Chicken or Pork Egg Rolls
- ¼ cup vegetable oil plus more for frying
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger minced
- 1 cup celery finely chopped
- 4 cups coleslaw mix
- 1 pound ground chicken or pork
- 6 tablespoons oyster sauce
- 2 tablespoons soy sauce plus more for serving if desired
- 2 teaspoons sesame oil
- 2 tablespoons sriracha more or less, to taste
- 1 cup green onions chopped
- 24 egg roll wrappers
- Heat 1/4 cup of oil in a large Dutch oven or pot over medium high heat.
- Stir in the garlic, ginger, and celery. Saute for 2 minutes, stirring constantly. Do not let the garlic burn.
- Stir in the coleslaw mix. Saute for 5-10 minutes, stirring constantly, until the cabbage is wilted.
- Crumble in the ground meat, oyster sauce, soy sauce, sesame oil and sriracha.
- Stir fry until the meat is done, about 5 minutes.
- Turn off the heat and stir in the green onions. Let cool slightly before assembling the egg rolls.
- Get your egg rolling station ready. You'll want a small cup of warm water for dipping your fingers into.
- Working in batches, place an egg roll in front of you with a point towards you, like a diamond. Dip your fingers in the water and wet the edges of the roll.
- Place a tablespoon of the meat mixture on the roll just below the center, towards you. Grab the bottom point and fold it over the mixture. Fold in the sides and then roll the wrapper up towards the furthest tip. Press down on the sides and seams to seal.
- Heat oil in a deep fryer (3" to deep fry) or pan (about 2" to shallow fry) to 350 F.
- Working in batches, deep fry the rolls until golden brown and crispy, rotating to make sure all sides get fried.
- Remove to a wire rack to drain and cool slightly before serving.
Nutritional values are approximate.