Easy Crunchy Egg Rolls

These egg rolls are so delicious and come out extra crunchy. I love them! The sweet chili sauce for dipping is killer too.
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: 20
  • Difficulty: Easy
  • Print

Ingredients img_0376

  • 1 lb ground beef cooked and drained
  • 1 package coleslaw mix (14 oz)
  • 1/4 teaspoon freshly grated ginger
  • 1 large clove of garlic minced
  • 3 scallions chopped (reserve a tablespoon for garnish)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or 1 teaspoon liquid aminos
  • 1/4 teaspoon sesame oil
  • 20 eggs roll wrappers
  • Vegetable oil for frying


  1. In a large skillet, heat vegetable oil for frying on medium heat; about 2-3 inches.
  2. In another large skillet, heat 1/2 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.
  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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