Description
Crispy golden egg rolls filled with savory ground pork, crunchy cabbage, sweet carrots, and fragrant aromatics, perfect for parties or weeknight cravings. Trust me, you’re going to love this, it’s worth every bite.
Ingredients
Scale
- 1 pound ground pork
- 2 cups finely shredded cabbage
- 1 cup shredded carrots
- 4 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 20 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying (enough for deep frying)
Instructions
- Preheat Your Equipment: Heat a large skillet or wok over medium-high heat.
- Combine Ingredients: Add ground pork and cook until browned. Stir in minced garlic and grated ginger until fragrant. Add shredded cabbage, carrots, and chopped green onions. Mix in soy sauce and sesame oil and cook until vegetables are tender-crisp. Remove from heat and let the filling cool slightly.
- Prepare Your Cooking Vessel: Pour vegetable oil into a deep pot or pan to a depth of about 2 inches and heat to 350°F (175°C).
- Assemble the Dish: Place an egg roll wrapper on a flat surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the corner, fold the corner over the filling, fold in the sides, then roll tightly toward the opposite corner. Brush the final edge with beaten egg to seal. Repeat with remaining wrappers and filling.
- Cook to Perfection: Fry egg rolls in small batches, turning as needed, until golden brown and crisp, about 3 to 4 minutes per roll depending on size. Maintain oil temperature between batches.
- Finishing Touches: Transfer fried egg rolls to a paper towel-lined tray to drain excess oil. Let rest for a minute so the filling settles.
- Serve and Enjoy: Serve hot with your favorite dipping sauces such as sweet chili, soy-based dipping sauce, or hot mustard. Enjoy immediately for best texture.
Notes
- Keep wrappers covered with a damp towel to prevent drying out while assembling.
- Do not overfill to avoid bursting during frying.
- Let the cooked filling cool slightly before wrapping to reduce sogginess.
- Freeze assembled uncooked rolls on a tray before transferring to a bag if making ahead; fry from frozen for best results.
Nutrition
- Serving Size: 1 egg roll (approx.)
- Calories: 180
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: egg rolls, crispy egg rolls, homemade egg rolls, appetizer, Chinese-American, party snack