Egg Rolls (ginger, powder, onions, clove)

[lubby]

So easy to make, I just buy the egg roll wrappers in the store and fill them. Here's my recipe for pork egg rolls:

1 package egg roll wrappers ( I make 15 and save the rest of the wrappers)
1 lb. ground pork (not sausage meat ground)There will be leftover filling, I serve that over the leftover fried rice the next day.
1 1/2 cups Cole slaw mix or broccoli slaw
1 onion chopped
2 cloves garlic minced
2 tbsp. olive oil or canola oil.

sauté the onions, garlic and slaw first. Cook until tender but not too soft. Remove from pan, add ground pork and break it up with a wooden spoon. Cook until cooked through. Add to veggies, sprinkle 1 tsp. powdered ginger and 1 tbsp. soy sauce, mix well. Assemble wrappers on a cutting board, Wet the edges using a pastry brush and water. Place 1 tbsp. mixture onto the wrapper and roll like you would a wrap. Directions on how to roll these are on the package.
Place on a cookie sheet. Deep fry these using canola or peanut oil until puffed up and golden brown. Drain on paper towel lined sheet pan. I am actually baking mine tonight. I am brushing them with olive oil and baking them on 350 for 25 minutes. Never tried it like this so I'll let you know how it turned out.

[lubby]

Ok so I baked them, they came out ok, they are better fried. Still tasty though.

[momtothree]

Originally Posted by lubby

Ok so I baked them, they came out ok, they are better fried. Still tasty though.

I've heard you can bake spring rolls with better results. I've been meaning to try it.

[lubby]

Originally Posted by momtothree

I've heard you can bake spring rolls with better results. I've been meaning to try it.

Are spring roll wrappers different?

[Dirt Grinder]

Originally Posted by lubby

Are spring roll wrappers different?

Yes - they are more of a flaky, layered wrapper and bake better than egg rolls. We have a local place that makes their "egg rolls" with spring roll wrappers and sells them frozen. We coat them with oil and bake them in the oven - they turn-out perfect.

[momtothree]

Originally Posted by Dirt Grinder

Yes - they are more of a flaky, layered wrapper and bake better than egg rolls. We have a local place that makes their "egg rolls" with spring roll wrappers and sells them frozen. We coat them with oil and bake them in the oven - they turn-out perfect.

Yep. I actually prefer spring rolls than egg rolls as the flavor is cleaner and less greasy/heavy. Glad to know I can bake them DG. Going to try it this weekend.

[Dirt Grinder]

Originally Posted by momtothree

...Glad to know I can bake them DG. Going to try it this weekend.

We bake them at 400°F in a convection oven. It takes a while for them to turn-out perfect, and you have to flip them occasionally. We end-up cooking ours for twenty-thirty minutes. The texture is perfect and they aren't greasy.

[lubby]

Originally Posted by Dirt Grinder

We bake them at 400°F in a convection oven. It takes a while for them to turn-out perfect, and you have to flip them occasionally. We end-up cooking ours for twenty-thirty minutes. The texture is perfect and they aren't greasy.

Thanks for the tip, my local store only carries egg roll and wonton skin wrappers, I'll have to go to an Asian store to get spring roll wrappers.