Over the years when my children have wanted a snack, I have cooked these. They are ready in 35 minutes and always vanish quickly. Chinese Egg Rolls – Mrs Kwan’s Quick Snack, an elderly neighbour many years ago baked these for me once and I was hooked. Simple ingredients such as pork, ginger, spring onions, egg and coleslaw create a superb snack, starter, appetizer and side dish. Now that’s multi tasking. Obviously take away the pork and you have a lovely vegetarian recipe. Also, I have used left over chicken, beef and lamb in place of the pork.
Chinese Egg Rolls – Mrs Kwan’s Quick Snack
These are superb and never last long in my household
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Servings: 12 portions
Calories: 115kcal
Ingredients
- 12 wraps egg roll
- 1 lb ground pork
- 2 teaspoons fresh ginger chopped
- 2 cloves garlic peeled and minced
- 1 teaspoon Salt
- 1 teaspoon sugar
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 pack coleslaw
- 1 bunch spring onions sliced
- 1 large eggs beaten
- 1 teaspoon water
- oil to fry the wraps
Instructions
- Brown the pork with ginger and garlic in pan, draining any grease.
- Mix salt, sugar, soy sauce and sesame oil and add to pork.
- Mix thouroughly.
- In large bowl combine cabbage mix and green onions.
- Mix the meat with the vegetables and stir well.
- Place a single wrap in front of you.
- Place 2 – 3 tablespoons pork filling in center of egg wrap.
- Fold bottom point up over filling and roll once.
- Fold in right and left sides.
- Brush the beaten egg on top
- Finish rolling.
- Put to one side whilst doing the rest
- Heat 3 inches oil in large frying pan to 350ºF.
- Fry a few egg rolls in pan at a time, for 2-3 minutes per side.
- Drain each roll on paper towel to absorb excess oil
- Serve with sweet and sour sauce, plum sauce or hoisin sauce.
Nutrition
Calories: 115kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 464mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 1g