Egg Rolls Recipe

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)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   While the oil is heating, cover the egg roll wrappers with a damp paper towel to keep them from drying out.

5. 5

   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.

6. 6

   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.

7. 7

   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.