Instructions:
- Prepare the Filling:
- In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Add the minced garlic, ginger, and green onions to the skillet and cook for 1-2 minutes until fragrant.
- Stir in the coleslaw mix, soy sauce, hoisin sauce (if using), and black pepper. Cook for another 3-4 minutes until the vegetables soften but still have a bit of crunch. Remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Lay out an egg roll wrapper in a diamond shape, with one corner pointing toward you.
- Spoon 2-3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly toward the top corner. Brush the top corner with a little water to seal the roll.
- Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully add a few egg rolls at a time and fry for 2-3 minutes on each side, until they’re golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain them on paper towels.
- Serve:
- Serve hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.
Tips:
- Baking Option: For a lighter version, you can bake the egg rolls. Brush them with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and crispy.
- Freeze for Later: You can freeze the assembled egg rolls before frying. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Fry from frozen or bake when ready.
These egg rolls are crispy, savory, and perfect for parties, family dinners, or just as a fun snack! Don’t forget to save this recipe—you’ll want to make it again and again! 🥟