Egg Rolls with Peanut Dipping Sauce
Crispy, golden-brown egg rolls paired with a creamy and flavorful peanut dipping sauce make this recipe a must-try for any appetizer or snack lover. Stuffed with a savory mix of ground pork or chicken, shredded cabbage, carrots, and aromatic garlic, these homemade egg rolls are packed with fresh, vibrant flavors and wrapped to perfection. The decadent peanut dipping sauce, made with a blend of peanut butter, coconut milk, lime juice, and a hint of sriracha, adds the perfect balance of sweet, tangy, and spicy notes. Easy to prepare and ready in under 40 minutes, this recipe is ideal for entertaining or satisfying your cravings for restaurant-style egg rolls at home. Serve these irresistible bites hot and crispy alongside the dipping sauce for a crowd-pleasing dish that will keep everyone coming back for more. Keywords: egg rolls, peanut dipping sauce, homemade appetizer, crispy egg rolls, easy snack recipes.
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Recipe Information
Ingredients
- 12 pieces Egg roll wrappers
- 1 pound Ground pork or chicken
- 2 cups Cabbage, finely shredded
- 1 cup Carrots, julienned
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cups Vegetable oil (for frying)
- 0.5 cup Peanut butter (creamy)
- 0.25 cup Coconut milk
- 1 tablespoon Soy sauce (for dipping sauce)
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- 1 teaspoon Sriracha (optional)
- 2 tablespoons Water
Instructions
In a large skillet over medium heat, cook the ground pork or chicken until fully browned and no longer pink. Break it into small pieces with a spatula as it cooks.
Add the shredded cabbage, carrots, and garlic to the skillet. Cook for 3-4 minutes until the vegetables soften slightly.
Stir in the soy sauce and sesame oil, mixing well to combine. Remove the skillet from heat and let the filling cool for a few minutes.
Place an egg roll wrapper on a clean work surface with one corner pointing towards you, creating a diamond shape.
Spoon 2-3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides to create an envelope shape. Roll tightly towards the top corner, sealing the edge with a dab of water.
Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, for 2-3 minutes each, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
To make the peanut dipping sauce: In a small bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey, sriracha (if using), and water until smooth and well-combined. Adjust consistency with additional water if needed.
Serve the warm egg rolls with the peanut dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
6951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 633.6 g | 812% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 38.3 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
