Easy Egg Rolls
Crispy, savory, homemade fried egg rolls are well within your grasp—if you know a few simple tricks.
Why This Recipe Works
For a hot, fresh alternative to barely warm, soggy takeout egg rolls, we looked to strike the right balance between supermarket shortcuts and easy, from-scratch cooking. For egg rolls quick enough that we’d want to make them at home, we cut down on the knife work (pun intended) by using bagged coleslaw mix and ground pork, which made an easy, delicious substitute for the minced fresh pork traditional recipes called for. A simple mix of easy‑to‑find ingredients—garlic, ginger, soy sauce, and sugar—made a tasty sauce to flavor the filling. Shallow-frying the rolls in just ½ inch of oil and in a skillet rather than a big Dutch oven made the cooking easier and the cleanup faster while still ensuring crispy, delicious egg rolls.