Egg Rolls Recipe
Homemade Egg Rolls with ground pork, carrots, and green cabbage are crispy, savory, and delicious to serve as an appetizer. The pork filling is easy to make with fresh ingredients and rolling these yourself is fun!
Servings 12 egg rolls
Calories 160kcal
Ingredients
- 12 ounces ground pork (338g)
- ½ cup shredded carrots (51g)
- ¼ cup finely chopped onion (33g)
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 2 cups shredded green cabbage (114g)
- 12 egg roll wrappers (276g)
- 1 large egg beaten
- Peanut oil or Vegetable oil for frying
Instructions
- Heat a large skillet over medium-high heat. Cook the pork until browned and cooked through, about 5 minutes, using the spoon to stir and break up the pork into smaller crumbles during cooking.
- Stir in the carrots, onion, garlic, soy sauce, oil, salt, ginger, and pepper, and cook until the carrots are softened, about 3 minutes. Stir in the cabbage and cook until wilted, about 2 minutes. Remove from the heat.
- Fill a large pot or Dutch oven with 3 inches of oil and heat to 350°F over medium heat. Line a baking sheet with paper towels and place a wire rack on top.
- While the oil is heating, cover the egg roll wrappers with a damp paper towel to keep them from drying out.
- Fill an egg roll by positioning a wrapper so it’s a diamond shape on your work surface. Brush the top corner lightly with beaten egg.
- Spoon 3 tablespoons of pork mixture in the center of the wrapper. Fold the bottom corner up over the filling. Fold the two side corners towards each other over the filling, then roll up to the top corner and gently press to seal.
- Fry a few egg rolls at a time, turning occasionally, until browned and crispy, 4 to 5 minutes. Remove the egg rolls from the hot oil using a slotted spoon or spider and drain on the wire rack. Serve hot with your favorite dipping sauce.
Video
Notes
- Lay a damp paper towel over the extra wrappers as you work. Cover the stack of wrappers with a damp paper towel to prevent them from drying out while you assemble the rolls. Thin dough can crack when rolled if it gets too dry.
- Don’t overstuff the egg rolls. Putting too much filling inside the wrappers means they will likely burst during frying. I find 3 tablespoons to be just right, but test one first and adjust accordingly for your wrappers. I recommend that you not exceed ¼ cup (4 tablespoons).
- Use a thermometer. To keep watch on the temperature of your cooking oil, use a deep fry or candy thermometer that attaches to the side of your pot. Using this tool will help you know when the oil is ready and if you need to increase or decrease the oil as you fry subsequent batches. Having the oil too hot will burn the rolls; having oil that’s too cold will make the oils greasy and soggy.
- Use a Dutch oven with high sides. A high-sided pot is best for frying because it will minimize hot oil splatter.
- Fry in batches. You want to avoid overcrowding the pot. This results in uneven cooking and will cause the oil to drop too much in temperature, which may prevent the egg rolls from crisping properly.
Nutrition
Calories: 160kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 283mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 929IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg