I made some Moo Shu Pork Lettuce Wraps earlier this week. We had some leftover, so I got a little creative and made them into egg rolls. Moo Shu Pork Egg Rolls were just as delicious as I imagined.
Dipped in a mixture of Hoisin sauce and soy sauce made them even more yummy!
Whether you have leftover take out Moo Shu Pork or leftover homemade, I would highly recommend making these. And they are actually pretty easy to make.
How to make Moo Shu Pork Egg Rolls
Start with an egg roll wrapper laying flat and diagonal. Place some of the Moo Shu Pork in the center. Make sure it’s either cold or at room temperature.
Then dip your finger in some water and trace around the edges of the wrapper. This will create sort of like a glue to seal the egg roll.
Fold the front part of the wrapper over the filling.
Next fold the sides in. And finally roll it up into an egg roll. I made all of my egg rolls and then the sauce.
The sauce is simply combining Hoisin sauce with soy sauce. Straight Hoisin sauce would be too thick as a dip in my opinion.
So that’s why I added the soy sauce, to kind of thin it out a bit.
Deep frying is not my usual method of cooking. But for these just splurge a bit.
They get super crispy and golden brown…something that baking just wouldn’t compare.
In a small skillet over medium heat fill about 1 inch deep with vegetable oil. Let this sit about 5 minutes, then check with an instant read thermometer.
When it’s right around 350 degrees it’s ready 🙂
These cook fairly quick. Just a minute or 2 per side and they are done.
Place them on paper towels to drain the excess oil.
Serve Moo Shu Pork Egg Rolls with the dipping sauce on the side and enjoy!
If you like Moo Shu Pork Egg Rolls also try…
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Moo Shu Pork Egg Rolls
An amazingly flavorful egg roll that transforms leftover moo shu pork
- 2 to 2 1/2 cups leftover moo shu pork (either take out or homemade) cold or at room temperature
- 6 egg roll wrappers
- 1/2 cup Hoisin sauce
- 1 Tbsp soy sauce
- vegetable oil, enough to fill a small skillet about 1 inch deep
Place an egg roll wrapper flat, diagonal with a corner facing toward you. Take a spoonful of the filling and place it in the center of the wrapper. Dip your finger in water and trace the outside edges of the wrapper. Fold the top over the filling, fold the sides in, and roll into an egg roll. (Pictures show examples in post above).
In a small bowl, whisk together the Hoisin sauce and soy sauce.
Pour vegetable oil into a small skillet or saucepan 1 inch deep and place over medium heat. After 5 minutes the oil should be at 350 degrees. Carefully place 2 to 3 egg rolls at a time into the oil. Fry for 1 to 2 minutes per side. Remove and place on paper towels to drain extra oil. Repeat with remaining egg rolls.
Serve with the Hoisin soy sauce mixture for dipping.