Fried Pork Egg Roll Recipe

Cook the Pork

In a large skillet over medium heat, add the ground pork. Cook until browned and fully cooked, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat.

Add Vegetables

To the skillet with the cooked pork, add shredded cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger. Stir well to combine and cook for another 3-4 minutes until the cabbage is wilted.

Season the Filling

Pour in the soy sauce, sesame oil, salt, and black pepper. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly.

Prepare the Wrappers

Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the filling onto the center of the wrapper.

Roll the Egg Roll

Fold the corner closest to you over the filling, then fold in the two side corners, and roll tightly away from you. Seal the top corner with a little water. Repeat with remaining wrappers and filling.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Rolls

Carefully add the egg rolls to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.

Drain and Serve

Use a slotted spoon to remove the egg rolls from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.