Egg Roll (1) Recipe

Cook pork

Heat a small nonstick skillet over medium heat. Add the ground pork and cook, breaking into small pieces, until no longer pink, about 3–4 minutes. Drain any excess liquid if necessary.

Transfer the cooked pork to a small bowl and let cool slightly.

Prepare vegetable mixture

In a medium bowl combine shredded cabbage, grated carrot, sliced green onion, minced garlic, and minced ginger. Add the slightly cooled pork back into the bowl.

Season the mixture with 1/2 tablespoon soy sauce, 1/4 teaspoon sesame oil, 1/2 teaspoon cornstarch, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper. Mix thoroughly until combined. The cornstarch helps bind any juices; the mix should be moist but not watery.

Lay one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape).

Place about 3 tablespoons (roughly 1/4 cup) of the filling slightly below the center of the wrapper, leaving about 1/2 inch border on each side.

Fold the bottom corner up over the filling, then fold the left and right corners toward the center to enclose the filling, forming an envelope shape.

Roll the filled bottom toward the top corner, creating a tight cylinder. Lightly whisk the 1 teaspoon flour with 1 teaspoon water to make a slurry. Brush a thin line of slurry along the top corner and press to seal. Place the sealed egg roll seam-side down on a plate and set aside. Repeat if making more.

Pour about 1/2 cup neutral oil into a small heavy-bottomed skillet or sauté pan — you want enough oil to come about 1/4–1/2 inch up the side. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns within 20–30 seconds.

Carefully place the sealed egg roll seam-side down into the hot oil. Fry for 1–1.5 minutes per side, turning with tongs or a spatula, until evenly golden brown and crisp. Total frying time for a single roll is about 3–4 minutes. Avoid overcrowding the pan.

Transfer the cooked egg roll to a wire rack or paper towel-lined plate to drain briefly. Let rest 1–2 minutes before serving — filling will be very hot.

Whisk together 1 teaspoon soy sauce, 1/2 teaspoon rice vinegar, 1/4 teaspoon honey (or sugar) and a pinch of red pepper flakes or a drop of sriracha. Serve alongside the hot egg roll.