- 1/4 cup sweet chili sauce, divided
- 6 oz fresh bean sprouts, chopped
- 6 oz cole slaw mix
- 12 (8-inch) egg roll wrappers
- 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise
- 4 oz fully cooked pork tenderloin, chopped
- 1/4 cup peanut oil
Yes, it is seriously Monday already. Did you spend your weekend celebrating the Chinese New Year? I obviously didn’t celebrate but I did manage to whip up some Chinese treats including these deliciously lighter egg rolls. These are lighter on the calories because they are merely pan fried, yet they still achieve a crispy outside. You can find the sweet chili sauce in the Asian aisle of most grocery stores. Let’s dig in!
In a large bowl, combine the bean sprouts and cole slaw mix along with 3 tablespoons of chili sauce, shrimp and pork. Toss the mixture well to coat.
Work with 1 wrapper at a time and spoon 2 tablespoons full of the cole slaw mixture into the center of the wrapper. Fold one corner halfway over, tuck in the sides and finish rolling the wrap making sure not to tear it. Use a small dab of water to secure the egg roll shut. Repeat with the remaining wrappers until the mixture is gone.
Heat 2 tablespoons of oil in a large pan over medium-high heat. Add 6 egg rolls to the pan, seam side down. Cook the rolls until they are golden brown, rotating to evenly cook all of the sides, about 7 minutes. Repeat with the remaining 2 tablespoons of oil and the other 6 egg rolls. Serve the egg rolls with the remaining sweet chili sauce.