Pork Egg Rolls

Homemade egg rolls were one of the first things I learned to make at home, thanks to my mother-in-law. She’d been making egg rolls for her hungry boys for years, and her teaching me the craft was time that we really enjoyed spending together when we were first getting to know each other…long before Jon and I were actually married!

I remember the process being kind of frustrating in the beginning – before I got the feel of rolling them correctly, and my knife skills weren’t really up to par (would take me 2 months to shred a head of cabbage!). But now after making them for a good 10 years, I can make a batch for an easy weeknight dinner with no problem. I usually go for the chicken version – which is the “OG” for us, but sometimes I like to switch it up with other meats…in this case, ground pork. Shrimp is also great!

They can be made and rolled a couple of hours in advance, but I wouldn’t recommend any longer than that – as the wrappers tend to dry out and rip. Also, a great shortcut with the veggies is to use a couple of bags of shredded coleslaw mix instead of shredding your own cabbage and carrots. Saves a little bit of legwork at least!

I like to serve them with some veggie fried rice, and plenty of Chinese hot mustard and sweet chili sauce for dipping. Once you’ve made and enjoyed them at home, every egg roll you’ll get from a Chinese restaurant will always pale in comparison. Just a forewarning! You’ll be making them for years to come.

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