If you’re looking for a quick and tasty snack that’s easy to make, look no further than these 1470 DIY Recipe Delicious Egg Rolls Mini! Bursting with flavor and packed with protein, these mini egg rolls are the perfect snack for any time of day.
- 1 package of egg roll wrappers
- 1 pound ground pork
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 beaten egg
- Vegetable oil for frying
- In a large mixing bowl, combine ground pork, shredded carrots, shredded cabbage, chopped scallions, soy sauce, sesame oil, garlic powder, and black pepper.
- Place an egg roll wrapper on a flat surface and add 1 tablespoon of the pork mixture to the center of the wrapper.
- Roll the wrapper tightly, tucking in the sides as you go.
- Brush the edges of the wrapper with beaten egg to seal.
- Repeat with remaining wrappers and pork mixture.
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- Carefully add egg rolls to the hot oil and fry until golden brown, about 2-3 minutes.
- Remove egg rolls from oil and place on a paper towel-lined plate to cool slightly.
- Serve with your favorite dipping sauce and enjoy!
Per serving (2 mini egg rolls):
- Calories: 200
- Protein: 10g
- Carbohydrates: 20g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 380mg
- Potassium: 180mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 25% DV
- Vitamin C: 8% DV
- Calcium: 2% DV
- Iron: 6% DV
Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
- Large mixing bowl
- Frying pan or deep fryer
- Slotted spoon
- Knife and cutting board
These mini egg rolls are perfect as a snack or appetizer, but they can also be served as a main dish alongside steamed rice and vegetables.
You can easily customize these egg rolls by adding in your favorite ingredients. Try adding in diced mushrooms, water chestnuts, or bamboo shoots for added texture and flavor.
If you don’t eat pork, you can easily substitute ground chicken or turkey. You can also leave out the meat entirely and make these egg rolls vegetarian by adding in extra vegetables like bell peppers, zucchini, or broccoli.
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for 10-15 minutes or until heated through.
- Make sure to seal the edges of the egg rolls well with beaten egg to prevent the filling from leaking out during frying.
- Use a slotted spoon to remove the egg rolls from the hot oil to prevent splatters and burns.
- Don’t overcrowd the fryer or pot when frying the egg rolls. Fry in small batches for best results.
These egg rolls can also be baked in the oven at 400°F for 20-25 minutes, flipping halfway through, for a healthier option.
Frequently Asked Questions
Can I freeze these egg rolls?
Yes, you can freeze these egg rolls before frying. Place the uncooked egg rolls on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. To cook, fry from frozen and add an additional 1-2 minutes to the cooking time.
What dipping sauces go well with these egg rolls?
These egg rolls go well with a variety of dipping sauces, including sweet and sour sauce, soy sauce, or even ranch dressing.
These 1470 DIY Recipe Delicious Egg Rolls Mini are the perfect snack or appetizer for any occasion. With their crispy exterior and savory filling, they’re sure to be a hit with everyone who tries them. Plus, they’re easy to make and can be customized to suit your tastes. So why not give them a try and see for yourself how delicious they are?