Easy Crunchy Egg Rolls

Easy Crunchy Egg Rolls
Nothing fancy guys, just some extra crunchy egg rolls for you!

These egg rolls are so delicious and so crunchy. I can’t stop thinking of them. Serve them with sweet chili sauce for dipping. Can’t go wrong with any of it.

I make these with ground beef but they are also delicious with pork or a beef and pork mixture. Scratch the meat all together for a vegetarian option.

Let me know how you like them!

Easy Crunchy Egg Rolls

  • Servings: 10 rolls
  • Difficulty: Easy
  • Print


  • 1 lb ground beef cooked and drained
  • 1 package coleslaw mix (14 oz)
  • 1/2 tsp Ginger paste
  • 1 Garlic clove minced
  • 3 scallions chopped (reserve a tablespoon for garnish)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tsp Aji-Mirin
  • 1/2 teaspoon sesame oil
  • 10 egg roll wrappers
  • Vegetable oil for frying
  • Salt and Pepper


  1. In a large skillet, heat vegetable oil for frying on medium heat; about 2-3 inches.
  2. In another large skillet, heat 1 teaspoon of vegetable oil on medium heat. Add the garlic and ginger then cook for one minute until nice and fragrant.
  3. Add the coleslaw to the garlic and ginger, mix well. Cook for 3-5 minutes until semi soft and almost translucent.
  4. Remove from the heat and add the ground beef, scallions, sesame oil, soy sauce  and rice vinegar. Mix well until everything is well incorporated.
  5. Place a heaping tablespoon of the mixture on each egg roll wrapper and roll. How to roll egg rolls
  6. Place the rolls in the frying oil and cook until golden brown. Remove from the frying pan onto a paper towel lined plate.
  7. Serve with sweet chili sauce and garnish with the reserved scallions.


Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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