Egg Rolls

Egg Rolls

Crispy fried wrappers hold a savory pork and cabbage filling with a satisfying crunch.

Total 50 min Makes 12 egg rolls Calories 190/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Soy, Sesame

These classic egg rolls pair ground pork with shredded cabbage and carrots, seasoned with garlic, ginger, and soy sauce, then rolled tight and fried until golden and crackling. They make a satisfying appetizer or party snack, especially alongside a bowl of sweet and sour or duck sauce for dipping.

Ingredients

  • 1/2 pound ground pork
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil, for the filling
  • 12 egg roll wrappers
  • 1 egg, beaten, for sealing
  • 4 cups vegetable oil, for frying

Method

  1. In a small bowl, stir together the soy sauce, sesame oil, salt, and pepper; set aside.

  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes.

  3. Add the garlic and ginger to the skillet and cook until fragrant, about 30 seconds.

  4. Add the shredded cabbage and carrots to the skillet. Pour in the soy sauce mixture and cook, stirring frequently, until the vegetables wilt and soften, about 4 minutes.

  5. Remove the skillet from heat, stir in the green onions, and let the filling cool to room temperature, about 20 minutes.

  6. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of filling onto the lower third of the wrapper.

  7. Fold the bottom corner up over the filling, then fold in the two side corners, tucking tightly. Brush the top corner with beaten egg and roll up firmly to seal. Repeat with the remaining wrappers and filling.

  8. Pour vegetable oil into a large stock pot or Dutch oven to a depth of 3 inches and heat over medium-high heat to 350°F.

  9. Fry the egg rolls in batches of 3 to 4, turning occasionally, until deep golden brown and crisp, about 4 minutes per batch.

  10. Transfer the fried egg rolls to a paper towel-lined plate to drain. Let cool slightly before serving with dipping sauce.

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    Egg Rolls

    These classic egg rolls pair ground pork with shredded cabbage and carrots, seasoned with garlic, ginger, and soy sauce, then rolled tight and fried until golden and crackling. They make a satisfying appetizer or party snack, especially alongside a bowl of sweet and sour or duck sauce for dipping.

    50 min 12 egg rolls 190 cal

    Ingredients

    • 1/2 pound ground pork
    • 4 cups shredded green cabbage
    • 1 cup shredded carrots
    • 3 green onions, thinly sliced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons soy sauce
    • 1 teaspoon toasted sesame oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon vegetable oil, for the filling
    • 12 egg roll wrappers
    • 1 egg, beaten, for sealing
    • 4 cups vegetable oil, for frying

    Method

    1. 1

      In a small bowl, stir together the soy sauce, sesame oil, salt, and pepper; set aside.

    2. 2

      Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes.

    3. 3

      Add the garlic and ginger to the skillet and cook until fragrant, about 30 seconds.

    4. 4

      Add the shredded cabbage and carrots to the skillet. Pour in the soy sauce mixture and cook, stirring frequently, until the vegetables wilt and soften, about 4 minutes.

    5. 5

      Remove the skillet from heat, stir in the green onions, and let the filling cool to room temperature, about 20 minutes.

    6. 6

      Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of filling onto the lower third of the wrapper.

    7. 7

      Fold the bottom corner up over the filling, then fold in the two side corners, tucking tightly. Brush the top corner with beaten egg and roll up firmly to seal. Repeat with the remaining wrappers and filling.

    8. 8

      Pour vegetable oil into a large stock pot or Dutch oven to a depth of 3 inches and heat over medium-high heat to 350°F.

    9. 9

      Fry the egg rolls in batches of 3 to 4, turning occasionally, until deep golden brown and crisp, about 4 minutes per batch.

    10. 10

      Transfer the fried egg rolls to a paper towel-lined plate to drain. Let cool slightly before serving with dipping sauce.