Egg Roll (1) Recipe

Prepare and cook filling

Heat a nonstick skillet over medium-high heat. Add the ground pork and cook, breaking up with a spatula, until no longer pink, about 3-4 minutes. Drain any excess fat if necessary.

Reduce heat to medium. Add the minced garlic and minced ginger to the pork and cook 30 seconds until fragrant.

Add the shredded cabbage and grated carrot to the skillet. Stir and cook 1-2 minutes until the cabbage wilts but still retains some texture.

Stir in the soy sauce, sesame oil, salt, pepper, and cornstarch. Cook for another 30-45 seconds until the mixture thickens slightly. Remove from heat and let the filling cool for 8-10 minutes (important so wrappers don't tear). Stir in the sliced green onions after cooling slightly.

Assemble egg roll

Place one egg roll wrapper on a clean work surface with one corner pointed toward you (diamond shape). Spoon about 3 tablespoons of the cooled filling onto the bottom third of the wrapper, slightly off-center.

Fold the bottom corner up over the filling, tuck it snugly under the filling, then fold in the two side corners toward the center to enclose the filling.

Brush the top corner with a little water or the flour slurry (mix 1 tsp flour with 1 tsp water if using). Roll the wrapper tightly away from you to the top corner and press to seal. Repeat with remaining filling and wrappers. You should get one egg roll with given ingredient quantities (scale as needed).

Fry until golden

Pour oil into a small skillet to a depth of about 1/2 inch (or use a deep pot with 1-1.5 cups oil for deep frying). Heat oil over medium-high until it reaches 350°F (175°C) or a drop of water sizzles immediately.

Carefully place the assembled egg roll seam-side down in the hot oil. Fry 1-2 minutes per side, turning occasionally, until all sides are deep golden brown and crisp. Use tongs to turn gently so wrappers don't tear.

Transfer the cooked egg roll to a paper towel-lined plate to drain. Let rest 1-2 minutes before serving (fills are very hot).

Serve the egg roll whole or halved on a plate with sweet and sour or duck sauce for dipping. Sprinkle a few sesame seeds on the sauce or cut end if desired.