Thanksgiving is only a couple of days away and it’s during holidays like these that I long to be back home with extended family and tasty Filipino eats (egg rolls, pancit, barbecue pork, leche flan and more). It makes me salivate just writing about it. So for this Thanksgiving, I’m making a point to also include one of my favorites into our Thanksgiving menu…. my mom’s crispy fried egg rolls! It’s definitely a crowd pleaser and the kids eat it up!
I don’t normally make egg rolls. I often wait until my mom visits and she spoils us with her home cooking. But my family and I were craving them one day and I thought that a quick purchase of frozen egg rolls from Ranch 99 would satisfy our hankering for these tasty eats. Unfortunately we were highly disappointed. It just didn’t make the cut… too salty, lack of filling, and simply not the same. Homemade egg rolls are something pretty special that cannot not be easily replaced with something store bought. So I asked my mom for the recipe, rolled up my sleeves and gave it a try!
To my surprise, it wasn’t that difficult to make! I have now made them multiple times and even bribed people with egg rolls when I needed some help with something… no judging! No one can resist homemade egg rolls, so I use them wisely when needed. There’s nothing wrong with that… right?
Well, you can judge for yourself how tasty these egg rolls are by trying out the recipe below:
- 2 packages of egg roll wrapper – I like this one pictured here since it’s thin and makes it easy to roll into a egg roll
- 2 lbs of ground pork
- 1 onion
- 2 gloves of garlic
- 4 to 5 carrots
- half a head of cabbage (can also substitute green beans, spinach or any other green vegetable that you can finely chop)
- 1/2 tablespoon of ginger zest (optional)
- soy sauce
- salt to taste (I always use Himalayan pink salt, but sea salt will work too)
- vegetable oil
- sweet chili sauce or plum sauce for dipping
- Chop the onions into small bits and sautee with a pinch of salt
- Chop the garlic and add it in with the onions, be careful not to burn them
- Add in the ground pork and continue to cook until brown
- Chop the carrots into bits and add into the ground pork
- Chop up the cabbage into bits and add into the mixture
- Add the soy sauce
- Add the ginger (this is optional, I added in the ginger because I love ginger)
- Add in the salt to taste. As I mentioned, I love Himalayan pink salt for seasoning everything!
- Take the ground pork mixture out of the pan and let it cool
- Egg Roll:
- Peel one egg roll wrapper from the package
- Add two tablespoons of filling and fold the egg roll as shown in the picture above
- Set aside on a plate and peel another egg roll wrapper, add the filling and fold
- Continue to repeat this process until you run out of filling or egg roll wrapper or both
- Put vegetable oil in a pot and begin to heat it up
- Place one egg roll in the hot oil to test that the oil is hot enough and begin to fry the egg rolls
- Take out the egg roll once it is golden brown and shake off the excess oil
- Serve warm with some sweet chili sauce or plum sauce and enjoy!
My favorite dipping sauce is the sweet and spicy Thai chili sauce pictured above. Enjoy! Let me know how it goes when you try this recipe. Happy Thanksgiving!