Egg Rolls
It's easier to make delicious, crispy egg rolls at home than you may think.
Equipment
- Wok or large skillet
Ingredients
- 1 lb ground pork
- 1 tbsp sesame oil
- ½ head cabbage, thinly sliced
- 1 med carrot, shredded
- 1 bunch green onions, sliced
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp pepper
- 1 pkg egg roll wrappers
- water
- vegetable oil, for frying
- sweet chili sauce, to serve
- Gyoza sauce, to serve
Instructions
Prepare the filling:
- Heat sesame oil in a large skillet over meadium heat.
- Add ground pork and cook breaking up the meat with a spatula until no longer pink. Drain off any excess fat.
- Stir in salt, pepper, onion powder, and garlic powder.
- Add sliced cabbage and shredded carrot to the pan. Cook until cabbage is soft.
- Stir in soy sauce and green onions.
- Continue to cook until liquid is reduced and mixture is dry.
- Remove from heat and allow mixture to come to room temperature.
Assemble egg rolls:
- Place a wrapper on a work surface.
- Spoon about 2 tablespoons of filling in the center of the wrapper.
- Wet edges of the wrapper with water using your fingertips.
- Starting at the bottom point, roll wrapper around filling, tucking in ends as you roll the wrapper around the filling.
- Moistened edges will seal in the filling.
- Place each egg roll on a platter and cover with a damp paper towel to keep them from drying out as you finish making the remaining rolls.
- Continue rolling egg rolls until all the wrappers and filling are used up.
Cook egg rolls:
- Heat about ½ inch of vegetable oil in a wok or large skillet over medium high heat. Oil is hot when a drop of water place in the oil sizzles.
- Using tongs, carefuly place 2-3 egg rolls in the wok and cook until golden brown and crispy. Keep a close eye on the rolls, they will cook up quickly.
- Remove egg rolls from the wok using tongs and allow them to drain on a paper towel lined platter.
- Serve hot with your favorite dipping sauces.
- ENJOY!