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People are often confused when I say I’m making egg rolls for dinner, but ever since I found these little egg roll wraps, I’m addicted. This egg roll recipe I made up is SO easy it’s insane. So if you find the wraps, give it a try! I’ve only been able to find the wraps at my local grocery store chain and not at WalMart, so I’m not sure how widely available are. I use the Nasoya egg roll wraps. They’re refrigerated, and my grocery store actually keeps them in the produce section near the tofu. Any ingredients below that look/sound funny are probably available in the Asian ethnic foods aisle of your grocery store.
-Asian 5-spice powder
-Asian sweet chili sauce
-soy sauce (I use light for less sodium)
-one bag of pre-cut/pre-mixed coleslaw mix (found with the bagged salads)
-egg roll wrappers
-large, deep skillet for pan frying
-oil for pan frying (I use vegetable oil with a touch of sesame oil)
-duck sauce, hot mustard, or whatever you want to serve them with.
START THE OIL
Put enough oil in the pan to go up about halfway on the eggroll (or you can deep fry if you want, but that’s a pain to me) and turn the oil on medium heat. If you have a frying splatter guard, you’ll want that out.
MIX THE FILLING
Using as much if the coleslaw mix as you want (depending on how many egg rolls you’re making!), dump it in a big bowl. Add a pinch of the 5-spice (not too much or it will overpower and taste like crap. A teaspoon would be almost too much if you’re using the whole bag of coleslaw, so use that as a guide). Add about a tablespoon of the sweet chili sauce (adjust for amount of coleslaw) and a small splash of soy sauce. You can let the mix sit for a few minutes if you want, but I usually don’t. You don’t want it to be watery, but you can of course drain or squeeze it out before putting in the wrappers if it’s too liquidy.
*You can also add pre-cooked shrimp, chicken, beef, pork, tofu, or whatever else to the coleslaw mix at this point. It needs to be pre-cooked, though, because the eggrolls will only fry for a minute or so!
MAKE THE EGGROLLS
The eggroll wrappers are small, so don’t overstuff them if you don’t want to make a mess while frying. A decent pinch of the filling will do. My eggroll package has instructions, but wrap them up like so:
*Note: If you want them to be thicker or the insides to be chewy (I sometimes like that chewy second layer), then double up on wrappers.
FRY THOSE BAD BOYS
Make sure the oil is ready by dropping a tiny piece of wrapper in and seeing if it fries. You want it to fry quickly, otherwise it will just soak up oil and be nasty. If the oil is ready, use a pair of tongs and place a couple egg rolls in the oil. IT DOESN’T TAKE LONG for them to fry. I’m talking like less than a minute. Once the one side is a nice golden brown, flip it over. Note that it takes less time the longer that oil is on there. Once both sides of the egg rolls are done, move them to a drying rack or some paper towels and put in the next batch.
That’s it! Seriously! Just writing this blog post made me want some like NOW. I usually serve them with some simple stir-fry (HINT: you can use ramen noodles as the noodles!). If your work has a toaster oven, it’s a great re-heat for the next day at work – I always make extras for that purpose. I usually try to hoard away a thing of Chick-fil-a Polynesian sauce to dip them in at work.
If your store has wonton noodles, you can also make some quick crab rangoon: mix cream cheese, 5-spice, and imitation crab, fill wontons, fold however you like, quickly fry.
Let me know if you try it! I should have taken a pic of the inside of one, but I didn’t think about it. I’ve passed this recipe on to a couple people already who have been amazed at how easy and delicious it is. Impress your friends and make them think you slaved over the eggrolls. They’ll never know. I won’t tell. I promise.