Egg Roll Recipe
Crispy egg rolls filled with pork.
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Ingredients
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Filling
Egg Roll Wrappers
For Frying
Method
Filling Preparation
- 1
Cook the Pork
In a large skillet over medium heat, add the ground pork. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat.
- 2
Add Vegetables
Stir in shredded cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger. Cook for an additional 3-5 minutes until the vegetables are tender.
- 3
Season the Filling
Add soy sauce, sesame oil, salt, and black pepper to the skillet. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
Assembling the Egg Rolls
- 4
Prepare the Wrappers
Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper.
- 5
Roll and Seal
Fold the corner closest to you over the filling, then fold in the sides, and roll away from you to seal the egg roll. Use a little water to moisten the edge to help seal it.
- 6
Repeat
Continue assembling the remaining egg rolls until all the filling is used.
Frying the Egg Rolls
- 7
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 8
Fry the Egg Rolls
Carefully place 3-4 egg rolls in the hot oil and fry for about 3-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- 9
Serve
Serve hot with dipping sauce of your choice, such as sweet and sour sauce or soy sauce.
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