The Patio Dining Trap . . .
Beware of settling into the trap that patio food can only be something grilled in the summertime. Eating on the patio is not the same as picnicking; does not require potato salad or watermelon. Cooking and/or serving unique food on the patio can be a fun and creative dining experience. So let’s jump out of our “comfort zone” and try something totally unexpected for patio dining (think homemade egg rolls) whether for one, two or a group of friends you’ve invited over to party on the patio with fun food and adult beverages.
Homemade Egg Rolls — Why?
Egg rolls are a fun choice for several reasons:
- They are great “finger food”.
- They are very tasty especially with a variety of sauces.
- You can prep them in your kitchen and fry them outside if you have a burner connected to your grill or have a stovetop in your outdoor cooking area. Or fry them on your kitchen stovetop and run them out to the patio. Imagine how surprised your guests will be lining up to get fresh, homemade egg rolls hot from the oil. I’m pretty sure that will be a first for them at a patio party.
- Egg roll stuffing is highly variable — whatever suits your taste.
- They are really easy to make but appear to be complicated. Your guests will definitely be impressed.
Egg Rolls
- 2 teaspoons vegetable oil
- 1 pound ground pork or diced pork loin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground pepper
- 1 tsp coarse salt
- 3 large garlic cloves, minced
- 1 tablespoon minced ginger root – skin peeled
- 3 cups coleslaw mix – chopped fine (16 oz bag)
- 1/4 cup sliced green onions – chopped
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- Egg roll wrappers
- Oil for frying
- Optional: Cilantro – 1 bunch chopped
Do this:
Combine the ground or diced pork, garlic powder, onion powder, ground pepper, coarse salt, and minced garlic and throughly mix with your hands.
Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Cook the pork, breaking it up into small chunks with a spatula. Brown until the pork is cooked through.
In a large bowl mix together the coleslaw, green onions, minced ginger root, soy sauce and toasted sesame oil. Add the cilantro if you opted for that green. Mix throughly and salt and pepper to taste. Taste the mix and add more soy sauce and/or sesame oil if you want a stronger flavor. Stir in the cooked pork and mix again.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to the package directions. Have a small bowl of water ready to dip your finger in and use that to wet the lip of the egg roll wrapper to seal it shut as you roll it closed. Set aside on a cookie sheet or wax paper, sealed side down. Fill and roll all your wrappers.
Get out your baking cooling rack and cover it with a paper towel or two.
Pour 1 1/2 to 2 inches of oil into a deep pot like a cast iron dutch oven. Heat the oil until it’s shimmering but not smoking. With a pair of tongs, lay 3 egg rolls in the hot oil at a time. Be careful not to splash hot oil as you set the egg rolls in the pot. Keep an eye on your egg rolls — they will cook fast.
When you see the wrapper brown in the oil up to the edge of the uncooked part of the wrapper, turn it over with your tongs. Check both sides and if they are the crunchy brown you want, pull them out. Lay them on your baking cooling rack lined with paper towel so the excess oil will drain off of your egg rolls.
Serve with a dipping sauce of your choice. I have made several attempts at creating dipping sauces but I keep returning to some of my store-bought favorites like Thai sweet chili sauce. Yum!
Remember, every day on the patio is Friday. Enjoy your patio egg rolls!
Please Leave a Comment: Homemade Egg Rolls
Leave a comment below and tell us how well (or not) this recipe worked for you? Did you modify the recipe? How so? Did you cook them on the patio or, at least, serve them on the patio? Add a picture so we can see your yummy egg rolls!
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