Donair Eggroll Recipe

If you're from the east coast of Canada, you've probably had a donair before. Most grocery stores sell donair meat which is very convenient for making traditional donairs, donair subs or even pizza. 

Some local restaurants sell donair eggrolls and my brother-in-law asked me if I could make him some. I searched for a recipe but came up empty so I decided to try it out anyway. The experiment was successful and I've now made these several times.

I would highly recommend doubling this recipe (or even tripling!) since they go fast!  I always have to make them in big batches because everyone wants some.

Ingredients

300 g prepared donair meat, chopped

1 1/4 cup onion, finely chopped 

1 1/2 cups shredded mozzarella cheese 

1 package eggroll wrappers

Donair sauce for dipping

Directions

1. Cook the onions in a skillet with butter until they are translucent.

2. Add chopped donair meat and fry until meat starts to get crispy, approximately 7-8 minutes. 

3. Remove from heat and drain off excess liquid. Allow mixture to cool.

4. Mix in mozzarella.

5. Fill eggroll wrappers as directed on package. I personally like to put the wrappers on a diagonal, add filling, fold up the bottom, fold in each side and then fold down the top. I use an egg wash to seal the edges.

6. Fry each eggroll until golden brown. The oil should be hot enough that the eggrolls cook in 3-4 minutes. 

7. Remove eggrolls from pan with tongs or slotted spoon, making sure to tap off excess oil.  Set on paper towel to soak up additional oil.

8. Eggrolls can be eaten immediately, stored in the fridge for up to 4 days or frozen. To reheat, cook on a baking sheet in the oven at 350 until heated through, flipping once. Serve with donair sauce.

Makes approximately 15 eggrolls 

Pork Eggroll Recipe

Eggrolls were one of the first things I really made 'from scratch'. My father would line up my brothers and sisters and we would all be responsible for a task (grating, folding, cooking, etc.). This recipe is the closest I can get to my father's 'recipe' and is a real crowd pleaser. I would highly recommend doubling this recipe (or even tripling!) because they will go fast. 

If you don't like pork, you can easily substitute in ground chicken. You can also omit either of the carrot or cabbage and increase the amount of the other veggie. I do not use bean sprouts but you can add them if you want, they do have a high water content though so I would cook them separately and get rid of the excess liquid before you add it to the rest of the mixture.

Ingredients

1 pound ground pork

1 1/2 cups shredded carrot

1 1/2 cups shredded cabbage 

1 tsp minced garlic

1 tsp minced ginger

1 tsp onion powder

1 tbsp soya sauce

Salt

Pepper

1 package eggroll wrappers

Directions

1. Cook the ground pork in a large skillet. If pork is not lean, drain off excess fat

2. Add carrots, cabbage, garlic, ginger, onion powder, soya sauce and salt and pepper to taste. Cook until veggies are wilted, approximately 4-5 minutes. 

3. Remove from heat and allow mixture to cool

4. Fill eggroll wrappers as directed on package. I personally like to put the wrappers on a diagonal, add filling, fold up the bottom, fold in each side and then fold down the top. I use an egg wash to seal the edges.

5. Fry each eggroll until golden brown. The oil should be hot enough that the eggrolls cook in 3-4 minutes. 

6. Remove eggrolls from pan with tongs or slotted spoon, making sure to tap off excess oil.  Set on paper towel to soak up additional oil.

7. Eggrolls can be eaten immediately, stored in the fridge for up to 4 days or frozen. To reheat, cook on a baking sheet in the oven at 350 until heated through, flipping once.

Makes approximately 15 eggrolls