Easy Pork Egg Rolls on the Ninja Woodfire Grill
When I was younger, my mother made these fantastic pork eggrolls, deep fried in coconut oil, and I recently asked her for the recipe.
Today, I made my version in my Ninja Woodfire Grill on Air Crisp. I don't make fried foods at home, but I will indulge sometimes if we're out to eat.
These eggrolls were just as tasty as mom's but much healthier. Also, I would prefer to use spring roll wrappers, but we don't have access to them where we currently stay in the Florida Keys. Also, as you may know from our page, we have had full-time RV-ers since 2018. We made this recipe in our little outdoor kitchen.
Ingredients:
Pack of Eggroll Wrappers or Spring Roll
Coconut oil-1/3 cup melted
1/3 cup diced green onion
1/3 cup chopped cilantro
2-garlic cloves minced
1-small onion diced
1/4 cup soy or hoisin sauce
One tablespoon of minced fresh ginger
1-pound ground Pork
salt and pepper to taste
The dipping sauce was a store-bought sweet Thai Chili.
Instructions:
Heat a little coconut oil in a pan over medium-high.
Add pork and break it into smaller pieces as you cook it for about 6-8 minutes.
Remove pork from the pan and add onion, garlic, and ginger. Saute until onions are translucent for about 3 to 4 minutes. Stirring frequently to ensure the garlic doesn't burn.
Add pork back to the pan with the onion mixture.
Add soy sauce, cilantro, and green onions and mix evenly, then turn off the heat and put the mixture in a bowl.
Over a clean and sturdy surface:
Take wrappers out of the pack and cover them with damp paper towels so they don't dry out.
Melt the coconut oil in the microwave for about 15 seconds.
Step 1: Rotate the egg roll wrapper in front of you to a diamond position.
Step 2: Place 2 to 3 TBS of the mixture just a tad below the middle of the egg roll. Make sure it's spread evenly. Leave equal space to the right and left sides of the diamond.
Step 3: Fold the bottom corner over the filling; make sure it's snug, but don't over-press it, or the wrap might tear.
Step 4: Fold the wrap's right and left sides snugly against the filling.
Step 5: Roll the wraps upward and seal the top corner. Add cornstarch or flour to a plate to prevent rolled wrap from sticking. (coconut oil works just fine here)
Add a spoonful of your mixture to the lower third of the egg roll wrapper.
The above instructions can be found on the package courtesy of Nasoya
Serve with dipping sauce. Makes about 6-7 eggrolls and is perfect for an appetizer or lunch.