Classic Pork and Vegetable Egg Rolls
Discover the irresistible flavors of **Classic Pork and Vegetable Egg Rolls**, the perfect appetizer or snack that’s crispy, golden, and bursting with flavor! These homemade egg rolls feature a savory filling of seasoned ground pork, shredded green cabbage, julienned carrots, and aromatic garlic and ginger, all wrapped in delicate egg roll wrappers and fried to perfection. Seasoned with soy sauce, sesame oil, and a touch of black pepper, this dish delivers a harmonious balance of textures and flavors. Easy to prepare and quick to fry, these egg rolls are ideal for entertaining or satisfying cravings. Pair them with your favorite dipping sauce for an unforgettable restaurant-style experience at home. Keywords: crispy pork egg rolls, vegetable egg rolls recipe, homemade fried egg rolls.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground pork
- 1 tablespoon Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 cups Green cabbage, shredded
- 1 medium Carrot, julienned
- 3 stalks Green onions, sliced
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 20 Egg roll wrappers
- 1 Egg, beaten
- 4 cups Peanut oil, for frying
Instructions
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add minced garlic and ginger, stirring constantly until fragrant, about 1 minute.
Add ground pork to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.
Stir in shredded cabbage, julienned carrot, and sliced green onions. Cook until vegetables are tender, about 5 minutes.
Add soy sauce, sesame oil, and black pepper to the mixture, stirring to combine. Remove from heat and let cool slightly.
Position an egg roll wrapper on a flat surface so a corner is facing you. Place 2 tablespoons of filling in the center.
Brush the edges of the wrapper with beaten egg.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with more beaten egg.
Repeat with the remaining wrappers and filling.
In a large heavy-bottomed pot, heat 4 cups of peanut oil to 350°F (175°C).
Carefully add a few egg rolls at a time to the hot oil, frying until golden brown and crispy, about 5 minutes.
Remove egg rolls with a slotted spoon and drain on paper towels.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
11068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1083.7 g | 1389% | |
| Saturated Fat | 175.6 g | 878% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 262.0 g | 95% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.9 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
