Description
These best egg rolls feature a savory ground pork filling combined with shredded cabbage, carrots, and green onions, all wrapped in crispy fried egg roll wrappers. Perfect as a flavorful appetizer, these homemade egg rolls offer a delightful crunch and a satisfying mix of Asian-inspired flavors, making them a favorite for any gathering or meal.
Ingredients
Scale
Filling
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
Assembly
- 1 package egg roll wrappers (about 12 wrappers)
- 1 large egg, beaten (for sealing)
Frying
- Vegetable oil for frying
Instructions
- Cook the pork: In a large skillet over medium-high heat, cook the ground pork until browned and cooked through, breaking it into small pieces. Drain excess fat if necessary to prevent greasiness.
- Sauté the vegetables: Add the shredded cabbage, shredded carrots, chopped green onions, and minced garlic to the skillet with the pork. Cook for 3 to 4 minutes until the vegetables are slightly softened and fragrant.
- Season the filling: Stir in the soy sauce, oyster sauce, sesame oil, and ground black pepper. Mix everything well to combine the flavors. Remove the skillet from heat and let the filling cool slightly to make it easier to handle.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 3 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in the sides snugly, and then roll tightly upward. Brush the top corner with beaten egg to seal the wrapper. Repeat this process with all remaining wrappers and filling.
- Heat the oil: In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the egg rolls for even cooking.
- Fry the egg rolls: Carefully place egg rolls in the hot oil in batches, frying for 3 to 5 minutes until they are golden brown and crispy. Turn occasionally for even browning. Avoid overcrowding the pan to maintain temperature.
- Drain and serve: Remove the cooked egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with your favorite dipping sauce.
Notes
- Do not overfill the wrappers to prevent them from bursting during frying.
- For a healthier alternative, bake the egg rolls at 425°F for 15 to 20 minutes, flipping halfway through for even crisping.
- Egg rolls can be made ahead of time and frozen before frying for convenience.
