Description
Crispy, golden-brown egg rolls filled with savory ground pork, fresh vegetables, and aromatic seasonings. Perfect as an appetizer or a satisfying snack!
Ingredients
Scale
- 1 pound ground pork (or ground chicken/turkey)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 20–25 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce (or sriracha), adjust to taste
- 1 green onion, thinly sliced (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
- Add the shredded cabbage, carrots, and bean sprouts to the skillet. Cook, stirring frequently, until the vegetables are slightly softened but still have a bit of crunch, about 3-5 minutes.
- Stir in the chopped green onions, soy sauce, oyster sauce (if using), sesame oil, white pepper, and sugar. Mix well to combine. Taste and adjust seasoning as needed.
- Remove from heat and let the filling cool completely.
- Lay out a clean, dry surface. Have the egg roll wrappers, cooled filling, beaten egg, and a small bowl of water readily available. Keep the stack of egg roll wrappers covered with a damp paper towel to prevent them from drying out and cracking.
- Place one egg roll wrapper on your work surface with one corner pointing towards you (like a diamond).
- Spoon about 2-3 tablespoons of the cooled filling onto the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, tucking it tightly.
- Fold the left and right corners of the wrapper towards the center, overlapping them slightly. Press firmly to seal.
- Brush the top corner of the wrapper with the beaten egg. Roll the egg roll tightly away from you, sealing the edge with the egg wash.
- Repeat with remaining wrappers and filling.
- Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C).
- Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot.
- Fry for about 2-3 minutes per side, or until golden brown and crispy. Turn occasionally to ensure even cooking.
- Remove and drain on a wire rack lined with paper towels.
- Repeat with remaining egg rolls.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey or sugar, sesame oil, and chili garlic sauce (or sriracha).
- Taste and adjust ingredients to your liking.
- Garnish with thinly sliced green onions.
- Serve the egg rolls hot and crispy with the dipping sauce (if using).
Notes
- Cooling the filling completely is crucial to prevent soggy wrappers.
- Don’t overfill the egg rolls.
- Maintain the correct oil temperature for crispy, non-greasy results.
- Fry in batches to avoid overcrowding the pot.
- For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes