Smashed Egg Rolls
Smashed egg rolls with crispy wrappers and savory filling. All the flavor of egg rolls without rolling or deep frying. Easy weeknight recipe.
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Ingredients
- 1 pound ground pork (or chicken/turkey/beef)
- 1 bag cole slaw mix (chopped fine) or head of cabbage
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 tsp ground ginger
- 3 scallions, finely chopped
Instructions
- Combine ground pork, slaw mix, scallions, seasonings and pepper. I like to first whirl the slaw mix in a food processer to get a fine texture.
- Preheat a cast iron skillet coated with avocado oil. Place egg roll wrappers on a parchment-lined baking sheet. Spoon 1-2 tbsp filling into the center of each wrapper and spread to form a thin layer over the wrapper.
- Place egg rolls meat side down in the pan. Press lightly with the back of a spatula. Cook until golden brown. Brush the back of the egg roll with oil and flip. Continue to cook until the wrapper side is browned and crispy.
- Remove from pan and place on paper towels to absorb any excess oil. Fold in half and dip into your favorite dipping sauce.
Notes
*Calories approximate per egg roll
Servings: 24 egg rolls
Calories: 80kcal
