Egg Roll (1) Recipe

Name: Z Poke Bowl & Boba Teas Egg Roll (1) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 0.5 cups shredded green cabbage; 0.25 cups shredded carrot; 0.25 cups bean sprouts, roughly chopped; 1.5 oz ground pork (or ground chicken/tofu); 0.0625 cups small yellow onion, finely diced; 0.25 tsp garlic, minced; 0.125 tsp fresh ginger, minced; 0.5 tsp soy sauce; 0.25 tsp sesame oil; 0.25 tsp cornstarch; 0.0625 tsp salt; 0.03125 tsp black pepper; 1 unit egg roll wrapper (square), thawed; 1 tsp water (for sealing); 1 tbsp vegetable oil (for frying); 1 tbsp sweet chili sauce or hoisin sauce; 0.25 tsp soy sauce (optional)

Inspired by Z Poke Bowl & Boba Tea

Time25m

Serves1

Make Egg Roll (1) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

1/2 cups shredded green cabbage

1/4 cups shredded carrot

1/4 cups bean sprouts, roughly chopped

1 1/2 oz ground pork (or ground chicken/tofu)

0.063 cups small yellow onion, finely diced

1/4 tsp Garlic, minced

1/8 tsp fresh ginger, minced

1/2 tsp Aged soy sauce

1/4 tsp Toasted sesame oil

1/4 tsp Cornstarch

0.063 tsp Celtic sea salt

0.031 tsp black pepper

Wrapper & Assembly

1 unit egg roll wrapper (square), thawed

1 tsp water (for sealing)

1 tbsp vegetable oil (for frying)

Dipping Sauce (optional)

1 tbsp sweet chili sauce or hoisin sauce

1/4 tsp soy sauce (optional)

Method

Filling

Prepare and cook filling

Heat a small nonstick skillet over medium-high heat and add 1 teaspoon of vegetable oil. Add the diced onion and cook 1 minute until softened. Add the ground pork (or chosen protein) and break up with a spoon; cook 2–3 minutes until no longer pink. Add minced garlic and ginger and cook 30 seconds until fragrant.

Add shredded cabbage, shredded carrot, and chopped bean sprouts to the pan. Stir-fry 1–2 minutes until vegetables are slightly softened but still have some bite. Sprinkle cornstarch over the mixture, add soy sauce, sesame oil, salt and pepper. Stir thoroughly to combine and cook another 30 seconds. Remove from heat and transfer to a small bowl to cool for 3–4 minutes (filling should be warm, not piping hot, before wrapping).

Wrapper & Assembly

Assemble egg roll

Place one egg roll wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Spoon the prepared filling into the center-bottom third of the wrapper, leaving a 1/2 inch border at edges (about 2 tablespoons of filling).

Brush or dab about 1 teaspoon of water along the top corner edge of the wrapper to help seal. Fold the bottom corner up over the filling snugly, then fold both side corners inward over the filling. Roll tightly away from you to the top corner, pressing the edges to seal. Ensure seams are sealed; if needed, moisten edges with a little more water.

Fry the egg roll

In a small heavy skillet, add 1 tablespoon vegetable oil and heat over medium heat until shimmering. Carefully place the assembled egg roll seam-side down. Fry 2–3 minutes per side, turning gently with tongs or a spatula, until all sides are golden brown and wrapper is crisp. If the oil smokes, reduce heat slightly. Total frying time about 6–8 minutes. Transfer egg roll to a paper towel-lined plate to drain.

Dipping Sauce

Mix the sweet chili (or hoisin) sauce with the optional soy sauce in a small ramekin. Serve alongside the egg roll for dipping.