Crispy Homemade Egg Rolls
Golden, crispy egg rolls filled with savory pork, cabbage, and carrots.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 12 egg roll wrappers
- 1/2 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 egg (for sealing)
- Vegetable oil (for frying)
Nutrition Facts
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Instructions
Prepare the filling: In a large pan, cook the ground pork over medium heat until browned. Drain excess fat.
Add garlic, ginger, cabbage, and carrots to the pan. Stir-fry for 3-4 minutes until vegetables soften.
Season with soy sauce and sesame oil. Mix well and cook for another 2 minutes. Remove from heat and let cool slightly.
Assemble the egg rolls: Lay an egg roll wrapper diagonally. Place 2 tbsp of filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg.
Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Chef's Tips
- Wrapper Tip: Keep egg roll wrappers covered with a damp towel to prevent drying out while assembling.
- Filling Variations: Substitute pork with shrimp, chicken, or tofu for different flavors.
- Crispy Secret: Double-fry the egg rolls for extra crispiness—fry once, let cool, then fry again before serving.
- Serving Suggestion: Serve with sweet chili sauce, soy sauce, or duck sauce for dipping.
- Storage: Uncooked egg rolls can be frozen for up to 1 month. Fry directly from frozen, adding a few extra minutes.
