CLASSIC EGG ROLLS

Ingredients

Sweet chili sauce

¼ cup rice vinegar
¼ cup water
3 tablespoons brown sugar
2 tablespoons fresh chili paste Sambal Oelek
1 tablespoon water
½ tablespoon cornstarch

Egg rolls

1 pound minced pork
2 minced garlic cloves
1 tablespoon minced fresh ginger or Ginger paste
1 tablespoon soy sauce
1 ½ teaspoons rice wine
1 teaspoon sesame oil
4 cups coleslaw mix
4 green onions, chopped
Kosher salt and freshly ground black pepper
¼ cup water
2 teaspoons cornstarch
14 egg roll wrappers
Vegetable oil for frying

Instructions

In In a small pot, mix rice vinegar, water, brown sugar and sambal oelek. Bring the mixture to a low boil and allow to simmer. Mix water and cornstarch. Stir into the chili sauce mixture and cook until the mixture has thickened slightly.Turn off the heat and cover the pot.
Fry the minced meat in a large pan over medium heat. Drain off excess fat and reduce heat to medium-low. Add garlic, ginger, soy sauce, rice wine, and sesame oil and cook for about 1 minute. Add the salad mix and continue cooking over medium heat until the cabbage begins to soften.Add the green onions and stir. Season with salt and pepper.
Place the spring roll so that one corner is facing you like a diamond. Place about 1/4 cup of the cabbage mixture in the center of the egg roll. Lift the bottom tip and fold it over the mixture.Fold the sides inwards so it looks like an open envelope.
Mix water and cornstarch. Using your fingers or a small brush, apply the cornstarch mixture to the open area and roll up the egg roll. Repeat until all of the cabbage mixture is used up.
Heat 2 inches of vegetable oil in a saucepan, heavy pot, or deep fryer.Fry the rolls 3 to 4 times at a time, turning several times, until golden brown. Place on paper towels or a rack to drain. For best results, serve immediately with warm chili sauce.

Notes

The sweet chili sauce can be made several days in advance and stored in an airtight container in the refrigerator.
Keep rolls and roll packaging covered with slightly damp paper towels while working.Prevents the cover from drying out and cracking.
I love using ginger paste. 1 tablespoon of paste is equal to 1 tablespoon of fresh ginger. Always keep it in the refrigerator. Stays fresh for up to a month.For convenience, I use packaged coleslaw, but you can also shred your own fresh cabbage and carrots.
This recipe also goes well with shrimp, ground turkey, ground beef and ground chicken. Just make sure they are cooked before frying the rolls.
Other vegetables you could add are finely chopped broccoli, celery or peppers.
Keep the water and cornstarch mixture mixed with a small whisk or fork.
Toss the spring rolls in the hot oil to brown them on both sides so they float. Sometimes you have to hold them with long tweezers for a few seconds to prevent them from tipping over again.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat in a deep fryer at 350 degrees for a few minutes.To air fry the buns, coat them with cooking spray. Preheat the air fryer to 350 degrees. Place the spring rolls in the air fryer basket and cook for 12 minutes. Turn over halfway through the cooking time.

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