Pork Egg Roll Recipe
Chinese-American · Appetizer · 45 min total
Crispy, golden egg rolls filled with savory ground pork and crunchy vegetables, perfect as an appetizer or snack.
30
min prep
min prep
15
min cook
min cook
12
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp white pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- In a large skillet over medium-high heat, cook the ground pork until browned, breaking it apart. Drain excess fat.
- Add garlic and ginger; cook for 1 minute. Stir in cabbage, carrots, soy sauce, sesame oil, and white pepper. Cook until vegetables are tender, about 3-4 minutes. Remove from heat and let cool slightly.
- Place an egg roll wrapper with a corner facing you. Spoon about 2 tablespoons of the filling onto the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, brush the top corner with beaten egg, and seal.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve warm with sweet chili sauce or duck sauce.
Tips
- Make sure the filling is not too wet to prevent soggy egg rolls.
- You can bake the egg rolls at 400°F for 15-20 minutes, brushing with oil, for a lighter version.
- Leftover egg rolls can be reheated in an air fryer or oven to restore crispiness.
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