Egg rolls are so delicious! This goes right along with my Chinese theme, my family did this week. I am doing different theme nights with my children, learning about different countries from around the world. We’re having fun reading about the country, learning some of the language and preparing it’s traditional meals, that I will continue to post as I prepare them. Enjoy!
Check out Homeschooling Belle for a detailed look at how to create a theme night for your family. It’s a lot of fun the whole family can get into!
egg roll wrappers (found in your grocers produce section)
1 bag of coleslaw. Contains shredded cabbage and carrots
1 head of broccoli, finely chopped
2 heads garlic
about 2-3 cups cooked chopped pork or chicken. (optional)
small bowl of water
In a wok or large skillet, combine your coleslaw mixture of cabbage and carrots, your chopped broccoli, and garlic in some hot sesame oil (about 1 tbs.) and another of the vegetable oil. Cook on medium high, quickly heating through the veggies until softened.
Add your cooked meat, stirring to combine and heated through. Add about a tablespoon of soy sauce and stir. Turn off heat, you are ready to assemble your egg rolls.
Working on a large surface, have your sprayed baking sheet ready and small bowl of water. Lay your egg roll wrapper on the counter and place about 1/4 cup of your pork and cabbage mixture toward the edge closest to you. Begin rolling your egg roll wrapper, by folding in your sides toward the middle and rolling, keeping the wrapper close to the mixture, making a tight wrap and stopping just before the end. Dab your index finger into your water and wet the edge of your wrapper. Roll up tight, making sure that your natural glue is working and it is sealed. Add a touch more water if needed to seal shut.
Get your large skillet hot with vegetable oil; about 1/2-inch deep. You’re just pan frying, here so you don’t need a whole lot. Continue rolling the rest of your egg rolls and placing them on your greased baking sheet to await the fry. Keep a damp cloth on top of the finished ones to keep them moist and from drying out.
Once your oil and egg rolls are ready (your oil should be about 325-350 degrees) put your egg rolls in the hot oil…do not crowd as you will reduce your heat too much and they won’t brown well. Once browned on the one side, continue to flip to each side to get an even browned coverage. Take off the heat and place on a platter with paper towels to absorb excess oil. Continue to cook until all is done.
Turn off your skillet and garnish with chopped scallions. Dip into your favorite Chinese dipping sauces such as sweet and sour sauce or soy and you are ready to eat!