These egg rolls are inspired by the Philippines, which you can read more about here.
I prefer my egg rolls a bit spicy. These are made with chili and cayenne pepper to give them an extra kick. The spicy flavors are great served together with sweet chili sauce.
I used the TYJ Spring roll pastry for wrapping, but you can use any type of egg roll wrappers. If you are not sure how to wrap the egg rolls then take a look on Youtube for instructions. It is really quite simple.
Egg rolls
Author: Trine Robstad
Ingredients
- 400 g minced meat
- 3 grated carrots
- Cabbage, same amount as carrots.
- 1 onion
- 1 ½ chili without the seeds
- 1 tsp garlic powder
- 1 Tbsp honey
- ½ tsp cayenne pepper
- 1 ½ Tbsp soy sauce
- Egg roll wrappers
- Frying oil
Instructions
- In a pan add some oil and cook the meat.
- When the meat is cooked through add all the other ingredients. The vegetables should all be cut into strips.
- Add more spices if needed.
- Moist a kitchen towel and fold it over the egg roll papers to keep them moist. This will make it easier to take them apart.
- Add about 1-2 tbsp filling to each egg roll.
- Fold them so that the filling doesn't come out. There are plenty of videos on Youtube that shows you how to fold them.
- Heat the frying oil in a large pot. Keep the lid close by in case of a fire.
- Lower one egg roll at the time so they don't stick together.
- When they are golden take them out and lay them on a paper towel.
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