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Pork Egg Roll (2) Recipe

Name: Sakeba Asian Pub & Grills Pork Egg Roll (2) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz ground pork; 1 cup green cabbage, finely shredded; 0.5 cup carrot, grated; 2 tbsp green onion, thinly sliced; 1 tsp garlic, minced; 0.5 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tsp oyster sauce; 0.5 tsp sesame oil; 0.25 tsp salt; 0.125 tsp ground black pepper; 0.5 tsp cornstarch; 1 tbsp neutral oil (vegetable or canola) for cooking; 2 pieces egg roll wrappers (8" square), room temperature; 1 piece egg (for egg wash); 1 tsp water (for egg wash); 0.5 cup oil for shallow frying; 2 tbsp sweet chili sauce or duck sauce; 1 tbsp sliced green onion

Inspired by Sakeba Asian Pub & Grill

Time30m

Serves2

Make Pork Egg Roll (2) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

6 oz ground pork

1 cup green cabbage, finely shredded

1/2 cup Carrot, grated

2 tbsp green onion, thinly sliced

1 tsp Garlic, minced

1/2 tsp Fresh ginger, grated

1 tbsp Aged soy sauce

1 tsp oyster sauce

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/8 tsp ground black pepper

1/2 tsp Cornstarch

1 tbsp neutral oil (vegetable or canola) for cooking

Assembly

2 pieces egg roll wrappers (8" square), room temperature

1 piece egg (for egg wash)

1 tsp water (for egg wash)

1/2 cup oil for shallow frying

Garnish & Dip (optional)

2 tbsp sweet chili sauce or duck sauce

1 tbsp sliced green onion

Method

Filling

Prepare vegetables

Finely shred the cabbage and place it in a clean kitchen towel or paper towel. Squeeze firmly to remove excess moisture. Grate the carrot and thinly slice the green onion. Set aside.

Cook pork

Heat 1 tablespoon neutral oil in a small skillet over medium-high heat. Add the ground pork, breaking it up with a spatula. Cook until no longer pink, about 3–4 minutes.

Combine and season filling

Reduce heat to medium. Add minced garlic and grated ginger to the pork and cook 30 seconds until fragrant. Add shredded cabbage, grated carrot, and sliced green onion. Stir-fry for 1–2 minutes until vegetables begin to soften but still retain slight texture. Add soy sauce, oyster sauce, sesame oil, salt, pepper, and cornstarch. Stir thoroughly and cook 30–60 seconds to let flavors marry and cornstarch thicken any liquid. Remove filling from heat and transfer to a bowl to cool for 5 minutes (so wrappers won’t get soggy).

Assembly

Prepare egg wash

Beat the egg with 1 teaspoon water until smooth; set aside.

Fill wrappers

Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place half of the cooled filling (about 3 ounces / roughly 1/2 cup) near the corner closest to you, leaving about a 1-inch border on sides.

Roll and seal

Fold the bottom corner over the filling, tuck in the left and right corners snugly toward the center, then continue rolling up to the top corner. Brush the top corner edge with a bit of egg wash and press to seal. Repeat with the second wrapper and the remaining filling. Ensure rolls are snug and sealed; set seam-side down.

Heat oil for frying

Choose a skillet or shallow frying pan; add 1/2 cup oil and heat over medium heat until shimmering and a small piece of wrapper sizzles immediately (about 325–350°F / 160–175°C if using a thermometer).

Fry egg rolls

Place the two egg rolls seam-side down in the hot oil. Fry turning occasionally to brown evenly, about 2–3 minutes per side, total 6–8 minutes, until golden brown and crisp. Reduce heat if browning too quickly to ensure filling cooks through.

Drain and serve

Transfer cooked egg rolls to a paper-towel-lined plate to drain. Let rest 1–2 minutes, then slice each in half on the diagonal if desired. Serve warm with sweet chili or duck sauce and garnish with sliced green onion.