Peep's Egg rolls
Approx. 30 egg rolls
To assemble the egg rolls:
Carefully place 3 or 4 egg rolls in oil with tongs. DO NOT crowd.
Fry egg rolls until golden brown, 5 to 7 minutes turning half way through. Drain on paper towels or brown paper bag.
Serving suggestions:
Serve with fried rice
Soy sauce and/or duck sauce
Dipping sauces (dipping sauce suggestions below)
Four dipping sauce suggestions:
1
hot sesame chili oil
rice wine vinegar
soy sauce
2
Soy sauce
Peanut butter (I used Trader Joe brand which has no sugar. I think PB tastes better without sugar)
Honey
rice wine vinegar
Garlic powder
toasted sesame oil
hot sauce (I used Frank's)
ground Pepper
(You need to use a blender or stick blender to mix this one)
3
soy sauce
rice wine vinegar
chili sauce (Asian, Sriracha hot chili)
toasted sesame oil
sugar
toasted sesame seeds (garnish optional)
chopped scallion (garnish optional)
4
rice wine vinegar
soy sauce
tomato ketchup
Approx. 30 egg rolls
- 4 teaspoons vegetable oil
- 1 lb. ground pork
- 1 (14 oz) bag coleslaw mix (shredded green cabbage and carrot)
- 1 (8 oz) can bamboo shoots - drained and chopped
- 4 large whole mushrooms - chopped
- 2 celery stalks - chopped fine
- 4 green onions - thinly sliced
- 2 1/2 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp accent (MSG)
- 1 1/2 (16 oz) Packages Egg roll wrappers (approx 20 wrappers per 16 oz package)
- Peanut oil for frying
- Heat 1 tsp oil in a large cast iron pan over medium heat. Add pork and fully cook.
- Add the remaining vegetable oil to pan.
- Stir in coleslaw mix; cook till tender crisp.
- Add bamboo shoots, mushrooms, green onions, soy sauce, salt, sugar, and accent; continue cooking until the vegetables soften, about 6 minutes.
- Place mixture in bowl and refrigerate. Allow mixture to cool, about 1 hour or overnight.
To assemble the egg rolls:
- Place a wrapper onto your work surface with one corner pointing towards you.
- Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
- Fold the bottom corner over the filling half way up.
- Then roll back to firmly pack filling.
- Roll firmly to the halfway point.
- Fold the sides over to the middle over the filling and use a dab of water to seal points together.
- Then continue rolling firmly to keep filling tight till almost to corner.
- Brush the edges with water and seal the egg roll.
- Repeat with remaining filling and egg roll wrappers.
- Cover finished egg rolls to keep from drying out.
Carefully place 3 or 4 egg rolls in oil with tongs. DO NOT crowd.
Fry egg rolls until golden brown, 5 to 7 minutes turning half way through. Drain on paper towels or brown paper bag.
Serving suggestions:
Serve with fried rice
Soy sauce and/or duck sauce
Dipping sauces (dipping sauce suggestions below)
Four dipping sauce suggestions:
1
hot sesame chili oil
rice wine vinegar
soy sauce
2
Soy sauce
Peanut butter (I used Trader Joe brand which has no sugar. I think PB tastes better without sugar)
Honey
rice wine vinegar
Garlic powder
toasted sesame oil
hot sauce (I used Frank's)
ground Pepper
(You need to use a blender or stick blender to mix this one)
3
soy sauce
rice wine vinegar
chili sauce (Asian, Sriracha hot chili)
toasted sesame oil
sugar
toasted sesame seeds (garnish optional)
chopped scallion (garnish optional)
4
rice wine vinegar
soy sauce
tomato ketchup
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