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Ingredients
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Filling
Egg Roll Wrappers
Frying
Method
Filling Preparation
- 1
Cook the Pork
In a large skillet over medium heat, add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 2
Add Vegetables
Stir in the finely chopped cabbage, grated ginger, and minced garlic. Cook for an additional 3-4 minutes or until the cabbage is wilted.
- 3
Season the Filling
Add the soy sauce, sesame oil, salt, and black pepper. Mix well and remove from heat. Let the filling cool slightly.
Assembling the Egg Rolls
- 4
Prepare the Wrapper
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you.
- 5
Fill the Wrapper
Spoon about 2 tablespoons of the pork filling onto the center of the wrapper.
- 6
Fold and Roll
Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Roll the wrapper tightly away from you, sealing the edge with a little water.
Frying
- 7
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Egg Rolls
Carefully add the egg rolls to the hot oil in batches. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 9
Drain and Serve
Use a slotted spoon to remove the egg rolls from the oil and drain on paper towels. Serve hot with dipping sauce of your choice.
