One of my favorite things to get whenever we go out to an Asian restaurant is an egg roll. Unfortunately not all egg rolls are created equally. I cannot stand when I order an egg roll and it comes out either cold or rubbery. That’s something I just can’t eat.
My favorite egg rolls come from a place in town. They are usually crispy, piping hot, and delicious. Lately though they have been extra greasy which I’m not feeling. They are still hot, still crispy, but they are just dripping with oil. If the cooks would just let them drain for a minute instead of throwing them right into the bags they would be great.
At home we’ve been hit or miss on the egg rolls we make. Sometimes they are decent and other times they are really bad. We’ve tried several different brands in chicken, pork, and vegetarian. We haven’t been able to find any consistency so I’ve finally given up and have been on the hunt for a great egg roll I can make at home.
These Crispy Pork Egg Rolls are totally worth the effort! I like to make a big batch of 16-20 egg rolls and freeze them in batches of 2 or 3 and just pull them out and use them as we need them. It’s nice because it does take some time to make them so being able to freeze enough for 5 or 6 meals is awesome. These freeze well and cook up nice and crispy.
Making the egg rolls for the first time I was a little concerned as they have cream cheese in them. I know, I know; that sounds totally weird but trust me, it works. I think it helps to balance out the spicy chili sauce. I did really reduce the amount of cream cheese as I thought the amount the recipe called for was insane and I definitely made the right call.
These egg rolls turn out crispy on the outside and get piping hot inside. Inside the rolls are ground pork, cabbage, cream cheese, and a ton of sauces and flavors. They are spicy and creamy and totally delicious. While you can fry them in oil I prefer to cook them in my Air Fryer. It makes them crisp without all the oil and they still taste great.
- 4 c. coleslaw mix (10 oz.)
- 2 T. soy sauce
- 1 t. sesame oil
- ¾ lb. ground pork
- 2 garlic cloves, minced
- 1 t. ginger
- 1 package ( 8 oz.) cream cheese
- 1-2 T. ground fresh chili paste (depending on how spicy you want them)
- 1 package egg roll wrappers
- In a large bowl combine the cole slaw, soy sauce, and sesame oil. Toss to combine and set aside.
- Cook the ground pork in a large skillet over medium high heat, stirring occasionally, until it has browned, about 7-8 minutes. Add in the garlic cloves and ginger and cook for one minute. Remove from heat.
- In a medium bowl combine the cream cheese and chili paste and mix until well combined.
- Add the pork mixture and the cream cheese mixture to the coleslaw mixture and mix well to combine.
- To make the egg rolls place 2 tablespoons of filling in the middle of the egg roll wrapper and press to spread it out. Have a small cup of water next to you and wet your fingers and brush them down the sides of the egg roll wrapper. Fold over about a half inch on each side, going over top of the filling slightly, and press.
- Starting at the bottom roll the egg roll until you are within a half inch of the top. Wet your finger and run it along the top of the egg roll wrapper. Finish rolling the egg roll and press to seal.
- At this point you can cook the egg rolls or freeze them.
- There are 3 options to cooking them. In an Air Fryer spray the egg rolls with cooking spray and cook at 400 degrees for 6-8 minutes, flipping once, until the are golden brown. If you are cooking from frozen allow 10 minutes in the Air Fryer. In an oven cook for 12-14 minutes, turning once, or until golden brown. If they are frozen allow 15-18 minutes. You can also fry the egg rolls in oil heated to 375 degrees for 6-8 minutes.
- To freeze, place the uncooked egg rolls on a baking sheet, not touching, and freeze for 20 minutes. Put into freezer safe bags in groups of however many egg rolls you will need at one time. We put 3 egg rolls per bag for the 2 of us.