I love making appetizing snacks and I love sharing how to prepare them.
Preparing the Perfect Appetizer
These egg rolls are a great idea for any party. You can make them hours or days before and all you have to do is fry them up when you're ready! This recipe makes a large batch, and since they freeze so well, you can have a few at a time or serve up the whole bunch for a party!
I hope you enjoy these delicious appetizers as much as I do. They're sure to be a hit and, thanks to the prepping, you'll make it look effortless!
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
Makes up to 50 mini egg rolls
What You'll Need
- 1 lb Ground Pork, (you can use spicy to spice it up!)
- 1 package Coleslaw Salad Mix
- 1 package Won Ton Wraps
- 2-3 cups Vegetable Oil
- 1 Egg
- Salt and Pepper, to taste
Instructions for Making Your Mini Egg Rolls
- Place ground pork in a large saucepan and cook over medium heat, breaking up the pork as it begins to cook. Make sure the pork is fully browned and that it's nicely crumbled so that it fits well into the egg roll.
- Add coleslaw mix to pork and continue cooking until softened. I like to do two cups of the mix but based on how meaty you want the egg rolls you can add more or take away. Cook for 5-10 minutes, until the coleslaw mix is nice and soft and has absorbed that yummy pork flavor.
- Now that you're smelling the delicious mixture wafting from the saucepan, have a taste! This is where you might want to add some salt and pepper to taste. Remember, you can serve these with soy sauce so it's ok to go easy on the salt.
- Transfer the mixture to a large bowl and let it cool just a bit as you prep your workstation.
- Make sure your counter is clean and dry and place 5 of your won ton wrappers on the countertop. In a bowl, gently beat the egg to break up the yoke.
- Using a baster brush, gently baste one corner of each won ton wrapper. This will act as an adhesive for your rolls.
- Place a small portion of the mixture in the middle of each wrapper. WARNING: It will be tempting to over-stuff these wrappers but be careful because over-stuffing will cause the roll to break up in the fryer. It's best to be modest (check out the photos below for portion size).
- Now you're ready to roll! Gently fold the left and right corners into the center and use the top flap to roll it up. I've included a three-step photo below to illustrate the process. Ensure that none of the stuffing is coming out of the seams and place off to the side in a dish or large baking pan. Continue this process until you've used up all of your mixture and/or won ton wrappers.
- If you are cooking these up immediately, it's time to fry them! Prep your fry daddy (if you have one) or a small pot by placing one to two cups of vegetable oil in it and letting it heat to medium-high. You'll know the oil is ready because it's glistening but you can always test it by dipping one of the egg rolls in to see if it fries up immediately.
- Take 4 or 5 rolls at a time and fry them for up to 5 minutes depending on how crunchy you like them. I usually wait until they're golden brown, turning them a bit as they fry to make sure they cook evenly.
- When they're cooked to your desired crunch, place them on a bed of paper towels and let them cool and drain so that they're nice and crunchy but not scorching hot. Serve with soy sauce, sweet and sour, or your desired sauce! Enjoy!
Prepping the Night Before
If you have decided that you want to do this recipe the night, week, or month before, you can follow all of the steps above. Instead of frying them immediately, you can place the rolls in a glass dish and separate each layer with parchment paper to keep them from sticking to each other and freezing.
When you're ready, you can put them in a fryer and add a minute of cook time since they will be frozen. The good news is that these are just as delicious from frozen as they are fresh, so you have all the time in the world to make them ahead of time and cook them up at your leisure. Enjoy!