Pork Egg Roll (1) Recipe

Prepare vegetables: finely shred the cabbage, grate the carrot, thinly slice the green onion, and mince garlic and ginger. Measure and have seasonings ready.

Heat a small nonstick skillet over medium heat. Add 1/2 teaspoon neutral oil (not included separately) and add the ground pork. Break apart and cook until just browned, about 2–3 minutes.

Add minced garlic and ginger to the pork and cook 20–30 seconds until aromatic.

Add shredded cabbage and grated carrot to the skillet. Stir-fry 1–2 minutes until vegetables have softened but still have some crunch. Remove pan from heat and let cool 2 minutes.

Transfer the pork–vegetable mixture to a small bowl. Stir in soy sauce, sesame oil, cornstarch, sugar, salt, black pepper, and sliced green onion until evenly combined. Taste and adjust seasoning as needed. Let the filling rest until slightly cooled so it won’t steam the wrapper.

Place one egg roll wrapper on a clean work surface so it looks like a diamond with a corner pointing toward you.

Spoon about 2–3 tablespoons (about 1/8 cup) of the cooled filling onto the center-bottom third of the wrapper, forming a log about 1 inch wide and leaving about 1/2 inch clearance from edges.

Fold the bottom corner up over the filling, tuck it snugly under the filling, then fold the left and right corners into the center to enclose the sides.

Brush the top corner edge with about 1/2 teaspoon vegetable oil to act as glue. Roll the wrapper tightly away from you until sealed. Press seam to secure.

Repeat process if making additional pieces.

Pour about 1 to 1 1/2 cups vegetable oil into a small saucepan or deep skillet (enough for shallow frying) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns in ~30 seconds, it's ready.

Carefully add the prepared egg roll to the hot oil seam-side down. Fry, turning occasionally, until all sides are golden brown and crisp, about 2–3 minutes total.

Remove the egg roll to a paper towel-lined plate to drain for 1–2 minutes. Sprinkle a tiny pinch of salt if desired.

Serve hot with optional dipping sauce (sweet chili sauce, soy-vinegar, or duck sauce).