Egg Rolls Recipe
Deep-fried egg rolls with meat and vegetables.
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Ingredients
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Filling
Egg Roll Wrappers
Frying
Method
Prepare the Filling
- 1
Cook the Pork
In a large skillet over medium heat, add the ground pork. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat.
- 2
Add Vegetables
To the skillet with the cooked pork, add the shredded cabbage, shredded carrots, chopped green onions, soy sauce, minced garlic, grated ginger, salt, and black pepper. Stir to combine and cook for another 3-5 minutes until vegetables are tender. Remove from heat and let cool.
Assemble the Egg Rolls
- 3
Fill the Wrappers
Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides in and roll it up tightly. Seal the top corner with a bit of water.
- 4
Repeat
Repeat the filling and rolling process with the remaining wrappers and filling until all are filled.
Fry the Egg Rolls
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 6
Fry the Egg Rolls
Carefully place 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd. Fry for about 3-4 minutes until golden brown and crispy, turning occasionally.
- 7
Drain and Serve
Using a slotted spoon, remove the egg rolls from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.