Mini Eggrolls With Sweet Chili Sauce Recipe

Prepare filling

Heat a large skillet or wok over medium-high heat. Add 1 tsp neutral oil if pan is dry. Add ground pork and break up with a spatula; cook 3–4 minutes until no longer pink. Add minced garlic and grated ginger and cook 30 seconds until fragrant.

Add shredded cabbage and grated carrot to the pork mixture. Stir-fry 2–3 minutes until cabbage begins to soften but still has some texture. Stir in soy sauce, oyster sauce, sesame oil, salt, pepper and cornstarch. Cook 1 more minute to combine. Remove pan from heat and stir in sliced green onions. Transfer filling to a bowl and let cool 10 minutes (so it won't steam the wrappers).

Assemble mini eggrolls

Crack the egg into a small bowl and beat lightly to make an egg wash. Lay one egg roll wrapper diamond-shaped in front of you. Spoon about 1 tablespoon (heaping) of filling onto the lower third of the wrapper (adjust so you get roughly 24 mini rolls from the mixture). Fold the bottom corner up over the filling, then fold the two side corners in snugly. Brush the top corner edge with egg wash and roll tightly to seal. Place seam-side down on a tray and repeat with remaining wrappers and filling.

Fry to golden

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (or use a deep fryer set to 350°F / 175°C). Heat oil to 350°F (175°C). Working in batches (4–6 at a time depending on pan), carefully add mini eggrolls seam-side down and fry 2–3 minutes, turning occasionally, until evenly golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if necessary while frying remaining batches.

Alternatively, for a lighter version: preheat oven to 425°F (220°C). Arrange assembled mini eggrolls seam-side down on a parchment-lined sheet, lightly brush or spray with oil, and bake 12–15 minutes until crisp and golden, turning once halfway through.

If using store-bought sweet chili sauce, whisk in rice vinegar and water to loosen and add a bright tang; stir in red pepper flakes if you want extra heat. Taste and adjust (add up to 1 tsp more vinegar if needed).

If making quickly from scratch: combine 0.75 cup sugar, 0.25 cup water, 2 tbsp rice vinegar, 1 clove minced garlic, 1 tsp red chili flakes, and 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) in a small saucepan. Bring to a simmer until thickened ~2–3 minutes, then let cool before serving.

Arrange mini eggrolls on a platter with a small bowl of sweet chili sauce. Sprinkle sesame seeds and sliced scallions over the sauce or directly on the eggrolls for garnish if desired. Serve hot as happy hour finger food.