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, beaten (for sealing)
- 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 if needed.
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 toward the top corner. Seal the edge with beaten egg. Repeat for all wrappers.
Fry the egg rolls: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve hot with sweet chili sauce or soy sauce for dipping.
Chef's Tips
- Wrapper Tip: Keep unused wrappers covered with a damp cloth to prevent drying out.
- Vegetarian Option: Replace pork with tofu or mushrooms for a meat-free version.
- Crispy Secret: Ensure oil is hot enough before frying to prevent soggy egg rolls.
- Make Ahead: Prepare and freeze uncooked egg rolls for later use. Fry directly from frozen, adding a couple extra minutes.
- Baking Option: For a healthier version, brush with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
