Pork Egg Rolls (3pcs) Recipe

Prep vegetables: finely shred or thinly slice the cabbage and carrot so they are about the same size; mince garlic and ginger; thinly slice green onions; finely chop rehydrated shiitake mushrooms if using dried.

Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat until shimmering.

Add minced garlic and ginger to the pan and stir-fry 15–20 seconds until fragrant, taking care not to burn.

Add ground pork. Break it up with a spatula and cook until no longer pink, about 4–5 minutes.

Add chopped mushrooms, shredded cabbage, and carrot. Stir-fry 2–3 minutes until vegetables begin to soften but still hold some texture.

Add soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Stir to combine and cook 1 more minute so flavors meld and any excess liquid thickens slightly.

Stir in sliced green onions, then transfer filling to a bowl and let cool to room temperature (10–15 minutes). Cooling prevents soggy wrappers and makes rolling easier.

Make a sealing paste by mixing 1 teaspoon flour with 1 teaspoon water until a smooth slurry forms.

Lay one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 3 heaping tablespoons of cooled filling near the corner closest to you, forming a log about 2 inches wide and leaving a 1/2 inch border on each side.

Fold the corner over the filling, tuck in the two side corners snugly against the filling, then roll away from you to about three-quarters of the way up. Brush the top edge with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling to make 3 egg rolls. Keep assembled rolls on a tray seam-side down.

Lightly pat each roll to ensure a tight seam; if necessary, refrigerate assembled rolls 10 minutes to firm up before frying.

Pour vegetable oil into a medium saucepan or deep frying pan to a depth of about 1 to 1.5 inches (roughly 250–350 ml). Heat over medium-high until oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and brown slowly.

Fry egg rolls in batches (do not overcrowd) seam-side down first. Fry 2–3 minutes per side, turning gently with tongs, until evenly golden brown and crisp. Total fry time about 5–6 minutes per roll depending on size and oil temperature.

Use a slotted spoon or tongs to transfer fried egg rolls to a wire rack or paper towel-lined plate to drain excess oil. Let rest 1–2 minutes before serving so filling cools slightly.

While filling cools or egg rolls rest, combine rice vinegar, water, sugar, ketchup, soy sauce, and red pepper flakes in a small bowl or saucepan.

If using a saucepan, warm gently over low heat, stirring until sugar dissolves, then remove from heat and cool slightly. If mixing cold, stir until sugar is dissolved. Taste and adjust: add more sugar for sweetness, vinegar for tang, or a pinch of red pepper for heat.

Transfer sauce to a small serving ramekin.

Plating

Place 3 egg rolls on a starter plate, cut one in half diagonally if desired to show filling. Serve hot alongside the sweet dipping sauce. Provide napkins and, optionally, pickled vegetables or fresh lettuce leaves for wrapping.