Description
This classic egg roll recipe features a savory filling of ground pork and crunchy vegetables wrapped in crispy egg roll wrappers. Fried to golden perfection, these homemade egg rolls are a delicious appetizer or snack that pair well with your favorite dipping sauce.
Ingredients
Scale
Filling
- 1/2 pound ground pork (or chicken/beef)
- 1/2 cup finely shredded cabbage
- 1/4 cup shredded carrots
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For Wrapping
- 12 egg roll wrappers
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for sealing)
For Frying
- Vegetable oil (enough for deep frying, about 2-3 cups)
Instructions
- Brown the Meat: In a large skillet over medium heat, brown the ground pork until fully cooked. Drain any excess fat to keep the filling from becoming greasy.
- Cook the Vegetables: Add the shredded cabbage, shredded carrots, soy sauce, sesame oil, minced garlic, minced ginger, salt, and pepper to the skillet with the cooked meat. Cook together for 2-3 minutes until the vegetables are tender. Remove from heat and let the filling cool slightly.
- Prepare the Wrapper: Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you, creating a diamond shape.
- Add Filling: Place about 2 tablespoons of the cooked filling in the center of the wrapper.
- Start Rolling: Fold the bottom corner of the wrapper over the filling, rolling it tightly halfway up.
- Seal the Edges: Moisten the edges of the wrapper with the cornstarch and water mixture, which acts as a glue to keep the roll sealed.
- Fold the Sides: Fold in the left and right sides over the filling to encase it securely, then continue rolling until you reach the top corner.
- Finish Sealing: Press and seal the final edge firmly to keep the egg roll intact. Repeat the process with remaining wrappers and filling.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) to ensure proper frying temperature.
- Fry the Egg Rolls: Carefully place a few egg rolls at a time into the hot oil without overcrowding. Fry for 3-5 minutes, turning occasionally, until they turn golden brown and become crispy.
- Drain and Serve: Remove the cooked egg rolls with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
- Serve: Serve the egg rolls warm with your favorite dipping sauce.
Notes
- You can substitute ground chicken or beef for the pork if preferred.
- Make sure not to overfill the wrappers to avoid tearing during rolling and frying.
- Maintain oil temperature at 350°F to ensure crispy and evenly cooked egg rolls.
- The cornstarch slurry is essential for sealing the egg rolls properly to prevent them from opening during frying.
- For a healthier option, consider baking or air frying instead of deep frying.
