The Pioneer Woman Tasty Kitchen
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“Southern-Fried” Egg Rolls

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Level: Intermediate

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Description

My version of the Filipino lumpia: a type of egg roll with more meat than vegetables. These are incredibly good, and sure to be a hit with the men-folk.

This recipe is extremely flexible; the measurements for the vegetables aren’t terribly important, so use whatever size bags you can find and it’ll be fine. Alternatively, you could chop your own, but who has time for that?

Ingredients

  • 1 pound Ground Pork
  • ½ whole Medium Onion, Finely Chopped
  • 3 Tablespoons Vegetable Oil, More Or Less As Needed
  • 2 bags (12-14 Oz. Bag) Shredded Cabbage For Coleslaw (with Carrots If You Can Find It!)
  • 1 bag (8-10 Oz. Bag) Matchstick Carrots (if The Cabbage Doesn't Have Carrots)
  • Soy Sauce, to taste
  • Salt To Taste
  • Pepper To Taste
  • Garlic Powder, To Taste
  • 1-½ cup Finely Shredded Sharp Cheddar Cheese
  • 1 package (about 12 Oz. Bag) Egg Roll Wrappers (In The Produce Refrigerated Section)
  • Vegetable Oil For Deep Frying

Preparation

Get your deep fryer ready; the oil takes a while to heat. Start heating the oil to 350 degrees.

Brown the ground pork and onion together over medium-high heat. Meanwhile, warm 3 tablespoons (more or less) vegetable oil in large skillet (I use my large electric skillet) to about 325-350 degrees. Add shredded cabbage, matchstick carrots, and a healthy dash of soy sauce. Saute the veggies until crisp-tender.

As soon as the pork mixture is browned, go ahead and throw it in with the veggies in the large skillet. Cover and cook over about 300-degree heat, stirring occasionally, until the veggies are tender.

Now it’s time to season. Start with about 1/2 teaspoon each of salt, pepper, and garlic powder; mix well and taste. Tinker with the spices (don’t forget the soy sauce!) until there’s a nice depth of flavor. You will need more salt than you think you will, so don’t be afraid.

After everything is cooked together nicely and the veggies are tender, remove mixture to a large bowl and let cool until barely warm. After mixture is cooled, add the shredded cheese and mix well.

Time to roll the egg rolls! Open the package of wrappers and cover with a damp paper towel to keep them soft while you work with them. Place one wrapper on your work surface so it looks like a diamond (not a square). Place about three tablespoons(ish) filling on the bottom third of the wrapper. Lift bottom corner up and over; fold in the sides so it looks like an open envelope, moisten the top edges with water and roll up. Refer to egg roll wrapper packaging for more in-depth instructions.

After you’ve rolled all the rolls, deep-fry them two to three at a time in the 350-degree oil, about 2 1/2 to 3 minutes. Let drain on paper towels; serve hot. Graciously accept all accolades and praises of your culinary prowess.

2 Comments

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Charity Hardin on 2.13.2010

Thanks KBacon! Glad y’all enjoyed them. I always make a triple batch when I cook them; you can freeze them after you fry them and they will keep for two months in the freezer in a freezer-weight Ziploc bag. The skin won’t be crispy, but they’re still delish.

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kbacon on 1.15.2010

omg!! This is a excellent recipe!! Everyone in the house couldn”t stop eating them!!

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