My mother-in-law started our families egg roll craze long before my husband and I were even married. In fact she started making these so long ago, she had to buy the egg roll wrappers from the Chinese restaurant down the street from her house! I still laugh thinking about how she would go in and say "Can I please get 2 dozen egg roll wrappers please?"
That was 20 years ago and here we are now still making and devouring this yummy recipe! This is my go to recipe of choice when we have have friends over for dinner or what I take to a "pot luck." Everyone loves it so much! Over the years I've added a few of my own touches but I never steer to far from hers. I love a good legacy recipe! I heard once the best family recipes are the ones passed down with each generation adding their own twist.
The entire process is a bit lengthy and time consuming. There are several steps and a bit of waiting in the process, but I promise, these egg rolls are the most delicious egg rolls you will ever eat!
We eat these as our main entree with no side dish, but you of course could add rice if you feel you need something to go on the side. The protein in here is very interchangeable too! I've made these with chicken and shrimp before.
Serves 5 adults eating 3-5 egg rolls each
2lbs ground turkey
2 tsp each, salt and pepper
2 tsp, garlic powder
2 tsp, onion powder
2 tsp, red curry powder
2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
handful cilantro OR basil, minced
cole slaw (can by it prepackaged)
red chili paste (in the international section)
2 packages of egg roll wrappers (produce section of your store, mine is located next to the tofu and mushrooms)
soy sauce for dipping
sweet chili sauce for dipping
1. Brown your meat seasoning as you go. Drain any fat or dripping off and set aside in a large bowl.
2. Over medium heat, add olive oil to the pan. Once hot add in diced onion and garlic and cook until fragrant - about 5 minutes or until soft.
3. Add in cole slaw. Season again with salt and pepper and garlic and onion powders. Stir to combine. Continue to cook, stirring frequently until the slaw is wilted - about 8 minutes. Remove from heat and drain off any liquids using a colander. Put into the same bowl with the browned meat.
4. Add in your herb of choice (either cilantro OR basil) and about half the jar of red chili paste. Stir to combine.
5. Cover and let sit until cool. If the filling it too hot it will be too hot to roll and will cause the wrappers to get soggy. If you're in more of a hurry you can cover and place in refrigerator to cool off.
6. Heat your frying oil over medium high heat. Once the meat and slaw mixture is cool, begin wrapping egg rolls. Take one egg roll wrapper and place it with a point facing towards you. It will look like a wonky diamond shape. Using a tablespoon take some mixture and add it just below center of the wrapper. Don't over fill! If they wrapper busts or gets a crack you won't be able to use it.
7. Take the bottom tip of the wrapper (the one closest to you) and fold it up and over the filling and tuck it under the filling. This will help hold the filling in.
8. Now take the two outer corners and fold them both towards one another and then turn it upwards once more. This should fully encapsulate your filling. When your done, it should look like the photo below.
9. Now take a little water on your finger and put it on the top corner sticking out and roll the egg roll up one more time so it is completely folded. The water will help seal the egg roll together.
10. When you get ready to fry, test the oil by picking of a small piece of egg roll wrapper and throwing it in the oil. If the oil is ready you will immediately start seeing bubbles all around the wrapper. If the oil isn't ready it will sink to the bottom. Make sure the oil is fully ready or your egg roll will get soak up the grease before it begins frying and it will be soggy.
11. Add your egg rolls to your large skillet in batches of 5. All to completely fry on one side - about 5 minutes - before turning. You're wanting them to be a beautiful golden brown color. Once done place on a paper towel lined plate.
12. SERVE!! I always serve with soy sauce and sweet chili sauce found in the international food section.
Thank you so much for following along with my blog and my recipes. If you do choose to make one please share it with me on Instagram @mirandasouthern and I will reshare your photo in my stories.