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)
- Salt and pepper to taste
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, sesame oil, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let cool slightly.
Assemble the egg rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. 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.
Serve hot with sweet chili sauce or soy sauce for dipping.
Chef's Tips
- Filling Variations: Substitute pork with shrimp, chicken, or tofu for different flavors.
- Crispy Tip: Ensure the oil is hot enough before frying to prevent soggy egg rolls.
- Make Ahead: Prepare and refrigerate uncooked egg rolls for up to a day before frying.
- Baking Option: For a healthier version, brush with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Storage: Keep leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.
