Description
This Homemade Egg Rolls recipe features a savory filling of ground pork, shredded cabbage, carrots, onions, and aromatic garlic and ginger, all beautifully wrapped in delicate egg roll wrappers and fried to golden perfection. These crispy, flavorful egg rolls are perfect as an appetizer or snack and can be paired with your favorite dipping sauce for a delightful treat.
Ingredients
Scale
Filling
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup onions, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground pork
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
Egg Rolls
- 1 package egg roll wrappers
- 1/4 cup water (for sealing wrappers)
- Vegetable oil, for frying (about 2 inches in pan)
Instructions
- Prepare the skillet. Heat a large skillet or wok over medium heat to get ready for cooking the filling.
- Cook the ground pork. Add the ground pork to the skillet and cook while breaking it up with a spoon until it’s fully cooked and browned.
- Remove excess fat. Drain any excess fat from the skillet to keep the filling from being greasy.
- Sauté onions. Add the finely chopped onions and cook for 2-3 minutes until they start to soften.
- Add garlic and ginger. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes to release their aroma.
- Add vegetables. Mix in the shredded cabbage and carrots.
- Cook the filling. Stir everything and cook for 5-7 minutes until the vegetables soften and start to wilt.
- Add seasonings. Pour in the soy sauce, rice vinegar, and sesame oil.
- Combine flavors. Stir well and cook for an additional 2-3 minutes so the flavors meld together.
- Cool the filling. Remove the skillet from heat and let the filling cool slightly before assembling egg rolls.
- Arrange wrappers. Lay one egg roll wrapper flat on a clean surface with a corner facing you.
- Add filling. Spoon about 2-3 tablespoons of the cooled filling onto the center of the wrapper.
- Fold bottom corner. Fold the bottom corner over the filling, tucking it in tightly.
- Fold sides and roll. Fold in the sides and continue rolling tightly toward the top corner.
- Seal the roll. Dampen the top corner with a little water to seal the egg roll closed.
- Repeat rolling. Repeat the wrapping process with the remaining wrappers and filling.
- Heat oil for frying. In a large frying pan or wok, heat about 2 inches of vegetable oil over medium-high heat.
- Fry the egg rolls. Carefully add the egg rolls a few at a time, avoiding overcrowding, and fry for 3-4 minutes on each side until golden brown and crispy.
- Drain excess oil. Use tongs to remove egg rolls from oil and place on paper towels to drain.
- Cool before serving. Let the egg rolls cool a few minutes so they are safe to eat.
- Serve. Enjoy the egg rolls warm with your favorite dipping sauces like sweet and sour or soy sauce.
Notes
- Be careful when frying to avoid overcrowding the pan; cook in batches for best crispiness.
- Allow filling to cool before wrapping to prevent wrappers from tearing.
- You can customize the filling by adding mushrooms, bean sprouts, or substituting ground chicken or tofu.
- Keep wrapped egg rolls covered with a damp cloth while assembling to prevent wrappers from drying out.
- For a healthier option, bake the egg rolls at 400°F for 15-20 minutes, flipping halfway through.
