When my family and I used to go out to dinner when we were younger we always had a hard time agreeing on what to eat, but one place we could always agree on was Chinese – specifically Hunan Spring in Springfield, NJ. If you live nearby and have never been you must try it. They hands down have the best Chinese food in the area. I live in Hoboken and I’ve yet to find Chinese that compares to Hunan Spring. Some of our favorite dishes were chicken and broccoli (see my recipe here), lo-mein, sesame chicken, scallion pancakes, and of course egg rolls. They came in 2’s but there were 5 of us so we always had to get 3 orders because everyone wanted their own egg roll. I had to try making them on my own and I was very impressed with the outcome. If you’re an egg roll lover I think you’re gonna like this one!
To make this vegan or vegetarian you can absolutely replace the pork for tofu. If you don’t eat pork but you’d still like to use meat you can use any other ground meat you prefer.
Cooking method
I air fried these to cut down on some of the grease but if you don’t have an air fryer you can brush them with oil and bake in a 400-degree oven for 20-25 minutes or you could also pan fry them in oil.
Homemade Egg Rolls
Ingredients
- 2 tbsp avocado oil
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 3 scallions, diced
- 1 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup plus 1.5 tbsp soy sauce divided
- 2 tbsp oyster sauce
- 1 tbsp plus 1 tsp sesame oil divided
- 10 egg roll wrappers
- 1/4 cup rice wine vinegar
- 1 tsp honey
Instructions
- Add avocado oil to a cast iron pan on medium high heat then add garlic and cook for 2-3 minutes then add ginger and cook for another minute. Add chopped scallions and cook until they're tender, 2-3 minutes.
- Clear a spot in the middle of the pan and add pork. Use a wooden spoon or rubber spatula to break it up and cook until it's no longer pink, about 10 minutes. Once it's cooked remove it from the pan.
- Add cabbage and carrots to the pan and cook until it's wilted and soft, about 6-7 minutes. Then add back the pork mixture plus 1.5 tbsp of soy sauce, 2 tbsp oyster sauce, and 2 tsp of sesame oil. Mix until combined.
- Place a rice paper wrapper down on a dry working surface and fill a small bowl with water. Orient the wrapper in the shape of a diamond then add a rounded 1/4 cup of pork filling to the center of the wrapper. Wet your finger and trace the edge of the wrapper with water. Begin with the bottom point of the diamond and fold it up over the center of the wrapper and filling. Fold over the two edges then roll to the top corner of the diamond and seal. Repeat until all the mixture is gone.
- If air frying, spray your rolls with olive oil spray on both sides and air fry for 5 minutes at 350°F then flip and cook for another 5 minutes. If oven baking, spray rolls with olive oil spray and bake at 400°F for 10 minutes then flip and bake for another 10-15 minutes. If pan frying, fill a cast iron pan with oil and heat to 300°F they fry for 2-3 minutes per side until brown.
- While the egg rolls are cooking make the sauce by combining 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tsp sesame oil, and 1 tsp honey. Whisk until combined.