Ingredients for Easy Egg Rolls Two Cooking Methods
- Coleslaw Mix
- 1 cup cooked shredded chicken or pork
- Fresh Ginger
- Garlic Cloves
- Seasoned Pepper
- Salt, to taste
- 12 egg roll wrappers
- Vegetable oil, 3 inches deep for frying and for lightly brushing (if baking)
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Water, for brushing wrappers
- Pepper, to taste
- Cooking spray, for lightly spraying (if baking)
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How to Make Easy Egg Rolls Two Cooking Methods
- In a large bowl, combine 1 cup cooked shredded chicken or pork, 1/2 cup shredded carrots, 1/4 cup chopped green onions, 1/4 cup chopped water chestnuts, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Mix well.
- Lightly brush water around the outer edge of each egg roll wrapper.
- Spoon 1/3 cup of the filling into the center of each egg roll wrapper.
- Fold the bottom corner over the filling, tucking in the sides.
- Tightly roll the filled end toward the remaining corner, gently pressing to seal.
- **Frying Method:** Pour vegetable oil to a depth of 3 inches in a large Dutch oven or deep fryer. Heat to 375°F (190°C).
- Fry egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- **Baking Method:** Preheat oven to 425°F (220°C).
- Lightly spray each egg roll with cooking spray or brush with vegetable oil.
- Bake for 10-14 minutes, turning halfway through, until lightly browned and crispy.
- Serve immediately with your favorite dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
4g
Fat
0g
Carbs
6g
