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Chinese Egg Rolls - Mrs Kwan's Quick Snack
These are superb and never last long in my household
These are superb and never last long in my household
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings
12
portions
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:
115
kcal
|
Carbohydrates:
1
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
45
mg
|
Sodium:
464
mg
|
Potassium:
130
mg
|
Fiber:
0.1
g
|
Sugar:
1
g