These crispy homemade Classic Egg Rolls are a cinch to make with ground pork, cabbage, carrots, and ginger, all rolled up in egg roll wrappers and fried to golden perfection. Serve with my homemade sweet chili sauce or sweet and sour sauce. They taste so much better than takeout, these tasty appetizers are the perfect accompaniment to any Asian dish.
HOW TO MAKE HOMEMADE EGG ROLLS
In a small saucepan, whisk together the rice vinegar, water, brown sugar, and sambal oelek (ground fresh chili paste). Bring the mixture to a low boil and turn it to a simmer. Stir together the water and cornstarch. Whisk it into the chili sauce mixture and cook until slightly thickened. Turn the heat off, cover it, and let it sit while you make the egg rolls.
In a large skillet over medium high heat, brown the ground pork. Drain any excess fat and reduce the heat to medium-low. Stir in the garlic, ginger, soy sauce, rice wine, and sesame oil, cooking for about 1 minute. Then add the slaw mix and continue cooking over medium heat until the cabbage is wilted. Add the green onions and stir to combine. Season with salt and pepper to taste.
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