These egg rolls were so fun to make. My husband and I made a date out of rolling these up, and I have to say, cooking dates are the best 🙂
It’s hard to beat the crunchy, savory, filling wholesomeness that belongs to the egg roll. Making them at home is a great alternative to going out to Chinese, since you not only know exactly what’s in them and how they are made (you control the sodium and fat level), but also save money for other parts of your “date night”, such as a trip to our new favorite fro-yo place =)
Spoon some filling into the center of each wrapper (our baby was sleeping, so we did three at a time to maximize our efficiency!) I spooned the filling onto each wrapper and my husband rolled them up. Have some water handy — the little tupperware thing there — to seal the edges with.
YUM! Add some sweet-n-sour sauce or soy sauce, and your take-out-at-home dinner is good to go!
This is just the basic recipe. As you can see below, I felt free to make substitutions as needed for what I had/wanted to eat. Feel free to do the same! Whether you roll these by yourself, a bunch of friends, or with your sweetie, you win 🙂
- 1 pkg egg roll wraps (I used Nasoya)
- 1 lb lean ground pork (I used ground turkey)
- 1 tsp minced ginger (I used the paste-like stuff from a jar)
- 2 cups cabbage, finely chopped
- 1/4 lb mung bean sprouts
- 1/2 cup carrot, shredded
- 3 green onions, finely chopped
- 2 tbsp oyster sauce (I used fish sauce)
- Stir-fry pork (or turkey) and ginger in skillet over high heat until lightly browned, 2-3 minutes.
- Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes.
- Stir in oyster sauce. Let mixture cool.
- Use 2 tbsp of filling for each egg roll. Fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap.
- Heat oven to 400° F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.